Pan-Seared Salmon with Plum-Cucumber Salad

Ingredients

• 2 tsp. seasoned rice vinegar
• Kosher salt and freshly ground black pepper
• ¼ cup small-diced red onion
• Four 6 oz. skin-on salmon fillets (preferably scaled, each about 1-inch thick)
• 4 small ripe plums (12 oz.), pitted and thinly sliced
• 4 tsp. canola oil
• ½ cup seeded, small-diced English cucumber
• + 2 more ingredients
• • ¼ cup small-diced orange bell pepper
  • Scant ¼ cup small fresh cilantro leaves

Stir the plums, cucumber, red onion, bell pepper, cilantro, 2 tsp. of the canola oil, the vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl. Set aside at room temperature. Season both sides of the salmon with 1/2 tsp. salt and 1/8 tsp. pepper. Heat the remaining 2 tsp. canola oil in a ...

View full recipe at Fine Cooking