Pan Seared Salmon With Spicy Cucumber Salad Recipe (with Video)

Preparing the Fennel and Cucumber Salad
1. Heat 2 tbsp of oil in a cast iron skillet over medium-high heat.
2. Add in garlic and Thai chilies. Stir until fragrant, about 3 seconds.
3. Stir in fennel and season with salt.
4. Stir in onion and ginger and cook until everything is tender but still firm, about 3-5 minutes in total.
5. Transfer the mixture to a container and strain the liquid into a small bowl.
6. Combine tamari, fish sauce, orange juice, lime juice, Szechuan chili crisp and coconut oil into the small bowl containing the liquid.
7. Mix together with a fork or whisk.
8. Combine saute mixture in a large bowl along with cucumber and sauce mixture (reserving several tablespoons for garnish).
9. Add salt and additional lime juice to taste.
Preparing the Salmon
1. Pat all sides of your salmon down with a paper towel to dry.
2. Season all sides with salt and pepper.
3. Heat 1 tbsp of oil in a cast iron skillet over medium-high heat.
4. Add in salmon fillets, skin side down, pressing down firmly with a flexible spatula for about 10-15 seconds.
5. Reduce heat to medium and cook until the center of the thickest part of the salmon reaches 120°F (49°C).
6. Flip the fillets to cook on the opposite for an additional 30 seconds.
7. Transfer the fillets to a paper towel-lined plate, skin side up.
Plating the Dish
1. To plate, place a mound of your fennel and cucumber salad in the center of a plate.
2. Place a fillet over the mound, skin side up.
3. Garnish with chopped fennel greens and the reserved sauce mixture.