Our daughter loves this dinner and asks for it at least once every two weeks. I got the original recipe from NYTimes Cooking but adapted it to makes it way less complicated and time consuming. Our recipe is make some rice, chop up, slice, or empty out of a bag vegetables, brine and cook the salmon ala an American Test Kitchen method, and make the sauce that is in the NYT recipe.

• INGREDIENTS
• 1.5 lbs. salmon fillet (in 4 pieces
• 2 tablespoons table salt for brining
• 1 quart water for brining
• Cooked rice
• Bag of cabbage slaw\
• Cucumber
• 1 large or 2 small avocados
• Furikake or sesame seeds for sprinkling
• FOR THE SAUCE
• 1/4 cup low sodium soy sauce
• 3 tablespoons white vinegar
• 2 tablespoons canola or vegetable oil
• 1 scallion coarsely chopped
• 2 inch piece ginger, minced
• 1/4 teaspoon toasted sesame oil

THE METHOD

Make rice.

In one quart of water dissolve 2 tablespoons of salt and allow the fish to brine for 20 minutes. This will help to keep the albumin from rising to the surface. Then sprinkle coarse salt in your frying pan. Place the fish skin side down in the cold pan and turn the flame or element on low. Cook on low for 20 minutes and then flip and cook for an additional two minutes. Most importantly, don’t overcook!

Prepare the vegetables. Thinly slice the cucumber. Using a mandolin is an excellent tool for this. Put the cabbage slaw in a serving bowl. Take the pit out of the avocado and slice.

Combine all the sauce ingredients. It will not be emulsified. The sauce is really yummy and you might consider making a double recipe of it. That is what I do.

Put some rice down in a shallow bowl. Add the salmon, then vegetables, and top with sauce. Sprinkle with furikake or sesame seeds