Name: Salmon With Hot Sauce Vinaigrette and Pickled Veg
Yield: 4 servings
Ingredients: 4 5–6-ounce skin-on, boneless salmon fillets; Kosher salt; 2 tablespoons vegetable oil, plus more for salmon; 8 ounces daikon, red radishes, carrots, and/or cucumbers, very thinly sliced; 2 tablespoons seasoned rice vinegar; 3 tablespoons mild hot sauce (such as Cholula); 2 tablespoons fresh lime juice; Cooked rice (for serving); 1 cup cilantro leaves with tender stems; ¼ cup sliced chives

Salmon with Hot Sauce Vinaigrette and Pickled Veg recipe

Alex Lau

A kicky chile-lime dressing wakes up your weeknight salmon.

Recipe notes