1 1/2-2 lb sockeye fish filet
3 Persian cucumbers, diced
1 small bunch dill, chopped (about a 1/2 cup)
2-3 garlic scapes, finely chopped
2 tbsp evoo
1 tbsp avocado oil
3 tsp white wine vinegar
2 tsp fish sauce
1/2 jalapeño, seeds or not, depending on your love for heat, thinly sliced on a mandoline
zest from 1 orange
fresh cilantro - bonus if it is flowering - to garnish
kosher salt & and freshly cracked black pepper
flake salt, to garnish
In a medium bowl, combine cucumbers, dill, scapes, avocado oil, vinegar, fish sauce, jalapeño, and orange zest. Toss to incorporate, taste and add s+p as needed. Set aside.
Lightly grease a sheet pan with evoo and lay the fish on top. Drizzle it with oil and spread to coat. Season with kosher salt and freshly cracked pepper. Preheat oven to 375 degrees, convection setting. The fish should sit at room temperature while the oven heats for even cooking.
Roast the filet until the surface is opaque and the center is still translucent. Check after 10 minutes for doneness. Once cooked to your liking, carefully transfer the filet to a serving platter and spoon salsa over to top. Garnish with torn fresh cilantro, scatter sea salt to taste, and eat at once.