Jody Adams's Salmon with Warm Cucumber Salad

Cooking Instructions

METHOD:

To make the Sesame-soy vinaigrette:

In a medium bowl, mix everything together well. Adjust seasonings. If desired, puree in a blender until smooth.

To make the Salmon and cucumber salad:

Preheat the broiler. Heat oil in a large sauté pan over medium-high heat. Add carrots and mushrooms, cooking 3 minutes. Season with salt and pepper. Incorporate cucumbers and cook 2 minutes. Stir in pea tendrils and scallions, cooking an additional 2 minutes. Toss well. Remove from heat and set aside.

Lay out salmon in a single layer on a large oven-proof platter or roasting pan. Season salmon with salt and pepper. Drizzle with 1/4 cup of vinaigrette. Broil salmon for 3 to 4 minutes, or until just cooked. Remove from heat.

Toss warm salad with sesame seeds, herbs and remaining vinaigrette. Divide salmon between 4 warmed plates, spooning salad over top. Serve immediately.

Round Out the Meal:

With creamy carrot-ginger soup.

Kid Friendly:

Omit the hot red pepper flakes.