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1 Tbsp. Lemon Juice
1 bunch Scallions, trimmed, sliced thinly
1 or 2 Hakurei Turnips, stems removed and julienned
1 tsp. Dulse Seaweed Flakes (opt)
1/2 Cucumber, cut into 1" chunks
1/2 piece Ginger, grated
1/2 tsp. Sugar
1/4 cup Mizuna or Arugula leaves
12 oz Salmon, defrosted and patted dry, cut in half
2 Tbsp. Cooking Oil
3 Tbsp. Rice or White Vinegar
Salt to taste
In a small mixing bowl, whisk together the vinegar and sugar with a pinch of salt. Add the turnip and stir to combine. Set aside.
With the heel of a knife, gently smash the cucumbers. Place into a mixing bowl with the lemon juice and a pinch of salt. Stir to combine and set aside.
In a saucepan over a medium flame, heat 1 Tbsp. oil until hot. Add the ginger and stir until fragrant, about 1 minute. Add the scallions and reduce the flame to low. Season with a pinch of salt and continue to stir until soft and the scallions begin to "melt,” about 15 minutes.
Meanwhile, in a large sauté pan over a medium flame, heat the remaining oil until hot. Add the salmon, skin side down, and heat until cooked through, about 12 minutes, turning once.
Strain the turnips and divide evenly among 2 plates along with the mizuna and smashed cucumbers. Top with the salmon and ginger scallion sauce. Season with the dulse flakes and salt to taste.
