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Crispy-Skinned Salmon with Cucumber-Herb Salad
Ingredients
  • subheading: Salmon:
  • 4 (6- to 8-ounce) skin-on salmon fillets, 1½ inches thick
  • 2 teaspoons kosher salt
  • ½ teaspoon pepper
  • subheading: Salad:
  • 2 tablespoons lime juice
  • 2 teaspoons vegetable oil
  • 2 cups fresh cilantro leaves, and tender stems, cut into 1½-inch lengths
  • ¼ English cucumber, halved lengthwise and sliced thin
  • 4 scallion, sliced thin on bias
  • 1 Fresno chile, stemmed, halved lengthwise, and sliced thin
  • ½ teaspoon kosher salt
Steps
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