1

1-pound package Persian cucumbers, cut into 1/2-inch chunks

2 1/2 tsp.

kosher salt

1/2 c.

sour cream

3 tbsp.

fresh lime juice

2 tsp.

honey or agave syrup

3

scallions, thinly sliced

1/2

jalapeño pepper, finely diced (remove seeds for less heat)

1/2 c.

fresh cilantro, roughly chopped

1

tablespoon vegetable oil

1

garlic clove, finely chopped

1/2 c.

ketchup

3 tbsp.

molasses

2 tbsp.

packed light brown sugar

2 tbsp.

apple cider vinegar

1 tbsp.

chopped canned chipotle chile in adobo sauce 

2 tsp.

Worcestershire sauce

1 tsp.

ground cumin

1

2-pound center-cut salmon filet

1 1/2 tsp.

kosher salt

1/2 tsp.

black pepper

Sliced scallions, for garnish

Step  1 Position 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  2 Whisk 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  3 For 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  4 Place 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.