Salmon With The Greenest Tahini Sauce

• five 4-ounce salmon fillets, preferably wild-caught sockeye or king, skin on and pin bones removed
• Fine sea salt and freshly ground black pepper, to taste
• 1 tablespoon neutral oil, such as canola or grapeseed
• 4 radishes, slivered
• 1 small cucumber, sliced thinly
• 1 tablespoon mint leaves
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon lemon juice
• 1/4 teaspoon lemon zest
• Flaky sea salt, for garnish
• 6 tablespoons Greenest Tahini Sauce: https://food52.com/recipes...

1. Preheat the oven to 350u0b0 F. Season the fish with fine sea salt and pepper.
2. Heat the oil in a large ovenproof skillet over medium-high heat. Place the salmon in skin side down. Cook without moving until the salmon skin has crisped and browned, about 5 minutes. Transfer the skillet to the oven and roast until the salmon is just opaque at the center, 3 to 4 minutes for medium-rare.
3. Just before serving, in a medium bowl, toss together the radishes, cucumber, mint, parsley, lemon juice, and lemon zest. Season to taste with fine sea salt.
4. Season the salmon with flaky sea salt and serve skin side up with the tahini sauce and the radish and cucumber salad.

salt, neutral oil, radishes, cucumber, mint leaves, flatleaf parsley, lemon juice, lemon zest, salt, tahini sauce

Taken from food52.com/recipes/41272-salmon-with-the-greenest-tahini-sauce (may not work)