C

October 25, 2023

• 1 English (hothouse) cucumber
• 2 garlic cloves
• 1 (½- inch) piece of fresh ginger

• 2 cups long- grain white rice
• 1 (13.5-ounce) can full- fat coconut milk
• Kosher salt
• ½ cup roasted, salted peanuts
• ¼ cup extra- virgin olive oil
• 3 tablespoons sesame seeds
• 1½ teaspoons red pepper flakes
• 1 teaspoon ground turmeric
• 1 teaspoon honey

1. In a fine-mesh strainer, rinse 2-cups long-grain white rice until the water runs clear. Drain well and add to a medium saucepan with a tight fitting lid.
2. Crack open 1 (13.5-ounce) can full- fat coconut milk. Set aside a few tablespoons of the coconut milk in a small bowl. Stir the remaining coconut milk into the saucepan with the rice, ¾ cup water, and a big pinch of salt. Bring to a simmer over medium- high heat. As soon as it simmers, reduce the heat to as low as possible, cover with the lid, and set a timer for 16 minutes. When the timer goes off, remove the pan from the heat and keep covered until ready to serve.
3. While the rice cooks, thinly slice 1 English cucumber crosswise (use a mandoline if you have one!). Toss the sliced cucumber with salt to taste in a medium bowl and keep chilled until ready to serve.

1. Chop or coarsely crush ½ cup roasted, salted peanuts. In a large nonstick skillet, combine the chopped peanuts, ¼ cup olive oil, and 3-tablespoons sesame seeds. Set the skillet over medium heat and cook, stirring often, until the peanuts are several shades darker and the sesame seeds are toasted, 6 to 8 minutes.
2. Transfer to a small bowl. While the mixture is still hot, immediately finely grate 2 garlic cloves and 1 (½-inch) piece of fresh ginger right into the oil. Stir in 1½ teaspoons red pepper flakes, 1 teaspoon ground turmeric, 1-teaspoon honey, and the reserved coconut milk and season the sauce with salt. YOU’RE PROBS NOT USING ENOUGH … SALT.

1. Wipe out the nonstick skillet with a paper towel. Season 4 (6-ounce) skin-on salmon fillets all over with salt. Working in batches if needed, arrange the salmon fillets, skin- side down, in the skillet and set over medium heat. Cook, pressing down on the top of the salmon occasionally to encourage it to make contact with the pan, until the skin is golden and very crisp, 7 to 9 minutes. If the skin’s not looking crispy enough, keep cooking! Don’t settle for anything less than crisp.
2. Flip the fillets and cook until the salmon is mostly opaque on the sides, with a slight hint of translucence, 1 to 2 minutes longer.

1. Fluff the coconut rice with a fork and divide it among shallow bowls. Top each bowl with a salmon fillet and a pile of salted cucumbers. Drizzle the crackle sauce over the top.