Roasted Salmon With Chile Minted Cucumbers

Recipe Ingredients

1 tablespoon	15ml	Hot house cucumber - sliced thin (small)
1/2		Fresh red chile - sliced thin
1		Handful fresh mint leaves
1/2 cup	118ml	Rice vinegar
1 teaspoon	5ml	Sugar
		Sea salt - to taste
		Freshly-ground black pepper - to taste
1		Salmon fillet - (6 oz) - without skin
1 tablespoon	15ml	Sesame seeds
2 tablespoons	30ml	Extra-virgin olive oil

Recipe Instructions

Combine the cucumber, chile, and mint in a mixing bowl. Pour in the vinegar, sprinkle with the sugar, salt, and pepper. Toss everything together so the cucumbers are well coated in the vinegar, the cucumbers will soften and the flavors deepen as it sits.

Preheat the oven to 350 degrees.

Season both sides of the salmon with a fair amount of salt and pepper. Sprinkle the top of the salmon with the sesame seeds. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Coat the pan with the oil and when it is nice and hot, lay the salmon in the pan, sesame seed-side down. Sear the salmon for 3 minutes, then stick it in the oven and roast for 10 minutes until it's just cooked through.

Serve the salmon on a pile of the chile minted cucumbers.

This recipe yields 1 serving.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D32) - from the TV FOOD NETWORK

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