Japanese Smashed Cucumber Salmon Bowl

It's soo hot this summer! Even up here in the mountains. In fact, we even had to evacuate tonight because there are fires close by. So we're really glad we got to enjoy this scrumptious dish before having to pack up and say goodbye to our home not knowing if we'll be coming back to it. Luckily I'm not especially fearful of these things, so let's talk food!

Japanese Smashed Cucumber Salad. Have you had this? Or made it? I can't remember where I heard about it, but when I did, I was like -- how are more people not making this?! It is SO easy. So cheap. So refreshing! And since it's a side dish, it can go with so many things -- especially salmon :)

Smashed Cucumber Salad

RECIPE

2-3 Persian Cucumbers

Dressing

1/4 teaspoon Fine Sea Salt

1 tsp Toasted Sesame Oil

1 tsp Bragg’s Amino Acids or Tamari

Garnish

Furikake (I get mine at Trader Joe's) seasoning, to taste

Method

Make the dressing first and set aside.

Clearing a space on your counter for cucumber pieces to go flying, you're literally gonna use a (French is best) rolling pin to smash the heck out of the cucumbers :) Like, actually hit them until they are in edible pieces. Once done, place them in a bowl and drench in the dressing.

Then top with the garnish to your heart's content. I'm pretty liberal here because I absolutely adore both nori and sesame anything. And this is what Furikake seasoning is, so sprinkle that seasoning with passion (I'm so hungry now).

It is bright, umami, refreshing, crisp... ALL the good things for a ridiculously hot summer day. If you pop it in the fridge for a bit before eating it, that's ideal, but there is no way I could wait that long.

Oh, and serving it with a beautiful piece of salmon cooked in lemon juice, olive oil, and salt, black rice with fresh ginger, and some salad, and you're golden. chef's kiss.