Prep Time: 30 minutes

Serves 2

Ingredients:

• 1 or 2 Hakurei Turnips, stems removed and julienned
• 1/2 Cucumber, cut into 1" chunks
• 1/2 piece Ginger, grated
• 1 bunch Scallions, trimmed, sliced thinly
• 12 oz Salmon, defrosted and patted dry, cut in half
• 1/4 cup Mizuna or Arugula leaves
• 1 tsp. Dulse Seaweed Flakes (opt)
• 3 Tbsp. Rice or White Vinegar
• 1/2 tsp. Sugar
• 1 Tbsp. Lemon Juice
• 2 Tbsp. Cooking Oil
• Salt to taste

In a small mixing bowl, whisk together the vinegar and sugar with a pinch of salt. Add the turnip and stir to combine. Set aside.

With the heel of a knife, gently smash the cucumbers. Place into a mixing bowl with the lemon juice and a pinch of salt. Stir to combine and set aside.

In a saucepan over a medium flame, heat 1 Tbsp. oil until hot. Add the ginger and stir until fragrant, about 1 minute. Add the scallions and reduce the flame to low. Season with a pinch of salt and continue to stir until soft and the scallions begin to "melt,” about 15 minutes.

Meanwhile, in a large sauté pan over a medium flame, heat the remaining oil until hot. Add the salmon, skin side down, and heat until cooked through, about 12 minutes, turning once.