Pan Fried Salmon with Cucumber Radish Salad

• 4 6 -ounce center-cut salmon fillets (about 1 inch thick), with skin
• 2 teaspoons sesame seeds
• 1 English seedless cucumber, thinly sliced
• 4 to 5 radishes, thinly sliced
• 1/2 jalapeno, stemmed, seeded, and finely chopped
• 1 , 1-inch piece fresh ginger, peeled
• 2 tablespoons vegetable oil
• 1 tablespoon rice vinegar
• Pinch sugar
• Kosher salt and freshly ground black pepper
• 1/4 teaspoon dark sesame oil

1. 1.
2. Bring salmon to room temperature 10 minutes before cooking.
3. Toast sesame seeds in a small, dry skillet over medium heat, stirring and tossing, until fragrant and golden, about 4 minutes.
4. Pour into a small bowl and cool.
5. 2.
6. Place cucumber, radishes, and jalapeno in a medium bowl.
7. Finely grate ginger into bowl.
8. Add 1 tablespoon oil, toasted sesame seeds, vinegar, sugar, 1 teaspoon salt, and sesame oil.
9. Toss and set aside.
10. 3.
11. Heat a large skillet over medium-low heat.
12. Season salmon with salt and pepper.
13. Add remaining 1 tablespoon vegetable oil to pan; Increase heat to medium high.
14. Place salmon, skin side up, in pan.
15. Cook, without moving, until golden brown, about 4 minutes.
16. Turn fillets over using a metal spatula and cook until firm to touch, about 3 more minutes.
17. Transfer to plates or a platter and serve warm with cucumber salad.
18. Calories: 320
19. Total Fat: 19 grams
20. Saturated Fat: 2.5 grams
21. Total Carbohydrate: 2 grams
22. Protein: 34 grams
23. Sodium: 210 milligrams
24. Cholesterol: 95 milligrams
25. Fiber: 1 gram

center, sesame seeds, cucumber, radishes, fresh ginger, vegetable oil, rice vinegar, sugar, kosher salt, dark sesame oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pan-fried-salmon-with-cucumber-radish-salad-recipe.html (may not work)