2 tablespoons sesame oil
2 tablespoons chopped fresh dill
1/2 cup rice wine vinegar
1/4 cup mirin (Japanese rice wine)
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
2 cucumbers, halved, seeded, and cut into very thin slices
1/3 cup minced fresh ginger root
4 green onions, thinly sliced
4 cloves garlic, minced
1/4 cup peanut oil
2 tablespoons peanut oil
4 (8 ounce) center-cut salmon fillets
Kosher salt and freshly ground black pepper, to taste
2 tablespoons honey
2 tablespoons unsalted butter
2 shallots, minced
1/2 cup dry white wine
3 tablespoons ponzu sauce
1/2 cup heavy cream
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
Kosher salt to taste
To make the cucumber salad, stir together sesame oil, dill, rice vinegar, mirin, and sesame seeds in a glass or plastic bowl; add cucumber, and toss until well coated. Cover, and refrigerate for 2 hours. Let sit at room temperature for 30 minutes before serving.
To prepare the ginger crust, stir together the ginger, green onions, and garlic in a sturdy, metal bowl; set aside. Heat 1/4 cup peanut oil in a small saucepan over high heat until it begins to smoke. Remove from heat, and carefully stir in the ginger mixture; set aside.
Preheat oven to 425 degrees F (220 degrees C).
Heat 2 tablespoons peanut oil in a large, ovenproof, nonstick skillet over medium-high heat. Season salmon fillets to taste with salt and pepper. Sear salmon until golden brown on both sides, 30 to 40 seconds per side. Transfer to a plate, and wipe excess oil from skillet. Spread honey over top of fillets, then evenly spread with reserved ginger crust.
Replace salmon into the skillet, and place into the oven. Bake until the center of the salmon turns opaque, 6 to 7 minutes.
Meanwhile, melt 2 tablespoons bu