NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup English cucumber

1 tbsp Rice vinegar

0.5 tsp Honey

1 tsp Toasted sesame seeds

1 tbsp Fresh dill

0.5 tsp Lemon zest

PREPARATION

• 1

  Thinly slice the English cucumber into rounds and place them in a medium mixing bowl.

• 2

  In a small jar, whisk together the rice vinegar, honey, fresh dill, and lemon zest until the honey is fully dissolved.

• 3

  Pour the dressing over the cucumbers, toss to coat, and sprinkle with toasted sesame seeds; set aside to marinate while you cook the fish.

• 4

  Pat the salmon fillet dry with paper towels to ensure a good sear and season both sides evenly with sea salt and black pepper.

• 5

  Heat the avocado oil in a non-stick skillet over medium-high heat until the oil is shimmering but not smoking.

• 6

  Place the salmon in the pan, skin-side down, and sear for 4 to 5 minutes without moving it until the skin is exceptionally crispy.

• 7

  Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque in the center and flakes easily.

• 8

  Plate the warm salmon immediately alongside the chilled, zesty cucumber salad for a bright contrast in temperatures.