Recipes

Make the cucumber salad:
Slice cucumbers into halfmoons and place in a bowl. Add 1 Tbsp lemon juice, 1 Tbsp vinegar, 1/2 tsp sugar, a pinch of salt, and sesame oil. Toss to coat. Let sit for at least 10 minutes to lightly pickle.

Make the ginger-scallion sauce:
In a small bowl, mix sliced scallions and grated ginger with a pinch of salt. Heat 2 Tbsp cooking oil until hot but not smoking, then carefully pour over the scallion-ginger mix to sizzle and release flavor. Stir to combine and set aside. Once cooled, add 1 Tbsp vinegar and season with salt to taste.

Cook the salmon:
Season salmon with salt. Heat a nonstick or cast iron pan over medium-high heat. Add a drizzle of oil if needed. Sear salmon skin-side down (if skin-on) or presentation-side down for 3–4 minutes, until golden. Flip and cook another 2–3 minutes, or until cooked to your liking.

Assemble:
Place a handful of mizuna or arugula on each plate. Top with cucumber salad and salmon. Spoon ginger-scallion sauce over the salmon and serve immediately.