Name: Salmon with Sesame-Scallion Rice and Cucumber Salad
Total time: PLACEHOLDER
Ingredients: 1 cup long-grain white rice; Salt and pepper; 3 scallions, sliced thin on bias; 2 tablespoons sesame seeds, toasted; 1 English cucumber, halved lengthwise and sliced thin; 1 tablespoon toasted sesame oil; 1 tablespoon rice vinegar; 1 tablespoon soy sauce; 4 (6-ounce) center cut, skin-on salmon fillets, 1 1/4 inches thick

Why This Recipe Works

Starting the salmon in a cold skillet helps render the fat beneath the skin.

Before You Begin

Our favorite soy sauce is from Kikkoman.

Instructions

Bring 3 quarts water to boil in large saucepan over high heat. Add rice and 1 tablespoon salt and cook until tender, about 12 minutes. Drain rice thoroughly in fine mesh strainer. Transfer to bowl and stir in scallions and sesame seeds. Cover and set aside.

Meanwhile, toss cucumber, oil, vinegar, soy sauce, and 1/2 teaspoon salt together in separate bowl.

Season salmon with salt and pepper. Place salmon, skin side down, in cold 12-inch nonstick skillet. Place skillet over medium-high heat and cook until fat renders from skin and skin becomes crispy, about 7 minutes. Flip salmon and continue to cook until centers of fillets register 125 degrees (for medium-rare), about 7 minutes longer. Serve salmon with rice and cucumber salad.