Salmon with Soy Citrus Charred Scallions and Smashed Cucumber Salad
 
 
Fresh and clean flavors abound in this recipe for salmon with soy citrus charred scallions and a lightly pickled smashed cucumber salad with toasted garlic and turmeric.
Yield: 4-6 servings
Ingredients
For the salmon
  • 2 bunches scallions, trimmed
  • 2-3 lb skin-on salmon fillet
  • ¼ cup + 3 tbsp olive oil
  • salt and black pepper, to taste
  • ¼ cup soy sauce
  • 2 tbsp lemon juice
  • ¼ cup fresh orange juice
  • crushed red pepper flakes
For the smashed cucumbers
  • ½ cup grapeseed oil
  • 6 garlic cloves, coarsely chopped
  • ½ tsp turmeric
  • 1 tsp flaky sea salt, plus more to taste
  • 6 Persian cucumbers, cut into 1-inch chunks
  • 2 scallions, thinly sliced
  • 3 tbsp distilled white vinegar
  • freshly ground black pepper, to taste
Instructions
For the salmon
  1. Heat oven to 325F. Thinly slice four of the scallions and place them in a bowl. Set aside.
  2. Place the salmon on a large baking dish skin-side down. Drizzle with 2 tbsp olive oil and season to taste with salt and black pepper. Roast until medium-rare, about 10-12 minutes.
  3. Meanwhile, heat 1 tbsp of the remaining olive oil in a medium cast-iron skillet over medium high heat. Add in the remaining scallions and cook until charred, about 4-6 minutes, tossing occasionally. Season to taste with salt and black pepper.
  4. Transfer the charred scallions to a cutting board and coarsely chop them. Add them to the bowl with the raw scallions along with the soy sauce, lemon juice, orange juice, and remaining ¼ cup olive oil. Season to taste with salt, black pepper, and red pepper flakes.
  5. Transfer the cooked salmon to a large serving platter, making sure to leave any skin in the baking pan. Top with spoonfuls of the charred scallion sauce and serve warm.
For the cucumbers
  1. Heat the oil in a medium skillet over medium heat. Add the garlic to the pan and saute until toasted, about 2-3 minutes, swirling the pan occasionally. Add in the turmeric and flaky salt. Stir to combine and remove from the heat. Set aside.
  2. Add the cucumbers and a pinch of salt to a large resealable ziploc bag. Smash the cucumbers using a heavy pot or rolling pin until they start to split. Allow to rest for a few minutes so that the salt can draw out some of their liquid.
  3. Drain the cucumbers and toss with the scallions and vinegar in a large serving bowl. Season to taste with salt, pepper, and more vinegar. Toss with the garlic oil and serve.
Notes
Recipes from Nothing Fancy
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/01/salmon-with-soy-citrus-charred-scallions-and-smashed-cucumber-salad.html