Teriyaki Sesame Salmon + Smashed Cucumber Salad

Serves: 2

Ingredients

Preparation

Prepare the Sesame Teriyaki Salmon according to the package instructions.
While the Salmon cooks prepare the vinaigrette and salad. For the vinaigrette, simply add all of the ingredients to a small bowl and whisk vigorously to combine. This vinaigrette does not require being emulsified.
To assemble the salad, first quickly blanch the green beans in boiling water or alternatively quickly char them on a hot preheated grill or wok. Just enough to slightly tenderize them. Then, for the smashed cucumbers slice off just the outer 1/4" of each end of the cucumber. Place the cucumbers into a ziploc bag, squeeze out excess air and seal. Using a hammer or kitchen mallet, gently release your frustrations on the cucumbers by smashing them into bite sized bits and pieces. Empty the entire contents of the bags (including all of the cucumbers juice and guts) into a large bowl.
Next add the green beans, red onion and radishes to the bowl along with the sweet and spicy vinaigrette and liberally toss to dress.
To finish, divide the dressed cucumber salad evenly amongst two plates taking care to drizzle excess vinaigrette across the veggies. Garnish with crushed peanuts and sliced scallions and then finish the salad by topping with a portion of Sea Cuisine Sesame Teriyaki Wild Alaska Salmon.