1
1-pound package Persian cucumbers, cut into 1/2-inch chunks
21/2tsp.kosher salt
1/2c.sour cream
3tbsp.fresh lime juice
2tsp.honey or agave syrup
3scallions, thinly sliced
1/2jalapeño pepper, finely diced (remove seeds for less heat)
1/2c.fresh cilantro, roughly chopped
1tablespoon vegetable oil
1garlic clove, finely chopped
1/2c.ketchup
3tbsp.molasses
2tbsp.packed light brown sugar
2tbsp.apple cider vinegar
1tbsp.chopped canned chipotle chile in adobo sauce
2tsp.
Worcestershire sauce
1tsp.ground cumin
12-pound center-cut salmon filet
11/2tsp.kosher salt
1/2tsp.black pepper
Sliced scallions, for garnish
Step 1Position a rack in the upper third of the oven and preheat to 425 ̊. Line a baking sheet with foil. For the salad: Toss the cucumbers with 2 teaspoons salt in a colander set over a bowl. Let drain for 15 minutes. Rinse and pat dry.Step 2Whisk the sour cream, lime juice, honey and remaining 1⁄2 teaspoon salt in a medium bowl until smooth.Add the cucumbers, scallions, jalapeño and cilantro and toss to combine. Refrigerate until ready to serve.Step 3For the salmon: Heat the vegetable oil in a small saucepan over medium heat. Add the garlic and cook until sizzling, about 30 seconds. Add the ketchup, molasses, brown sugar, vinegar, chipotle, Worcestershire sauce and cumin. Bring to a simmer and cook until slightly thickened, 3 to 4 minutes.
Remove 5 to 6 tablespoons of the sauce to a bowl and reserve for brushing.Step 4Place the salmon on the foil-lined baking sheet and sprinkle with the salt and pepper. Brush with 2 to 3 tablespoons of the reserved sauce. Bake until the salmon is almost cooked through, about 10 minutes. Remove from the oven and turn on the broiler. Brush the salmon with another 2 to 3 tablespoons of the reserved sauce. Broil until glazed and caramelized, 1 to 2 minutes.
Sprinkle the salmon with scallions. Serve with the cucumber salad and the remaining sauce.
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