Serve with 1 cup cooked white rice.
2 large English cucumbers
2 tbsp + 2 tsp oil, divided
3 tbsp rice vinegar
1⁄2 tbsp fish sauce
1 tbsp lime juice
4 (4 oz/113g each) salmon fillets, about 1" thick
Toppings (optional): Poke Bowl Topper Blend, sliced avocado, Chipotle Aioli
- Using the bottom of a cup or a rolling pin, gently smash cucumbers. Slice into bite-sized pieces and place in a bowl.
- In a small bowl, whisk together dressing mix, 2 tbsp oil, vinegar, fish sauce, and lime juice. Reserve 3 tbsp dressing, then pour remainder over cucumbers. Stir to mix.
- Heat remaining 2 tsp oil in Sauté Pan over medium-high heat. Season salmon fillets with salt and pepper. Place fillets in pan, skin side up (if skin on fillets). Cook 3–4 min per side. The fish will release from the pan easily when it’s ready to flip.
- Using Basting Brush, brush fish with reserved dressing. Serve with cucumber salad.
To prevent fish from sticking to the pan, pat salmon fillets with a clean towel before cooking.
Pouring the reserved dressing over the salmon as soon as the salmon comes out of the pan; this will help the fish to absorb the dressing, maximizing the flavour.