Crispy Salmon With Cucumber-Tomato Salad and White Barbecue Sauce

If you are not going to pour white sauce on more than just barbecue, you should do it. A good example? This light dinner with crispy salmon. Do not rub the salmon on the skin until you have tasted it this way. Cooking salmon with the skin on a relatively low heat allows the skin to brown and become crispy, while the flesh remains tender and softened. However, the salad with its piquant taste, reminiscent of marinade due to vinegar, is a highlight here. Seasoning cucumbers gives them a special taste from the very beginning, as a result of which the garnish turns out to be bright and adds piquancy to the salmon. White barbecue sauce brings everything together, and while it's mostly mayonnaise, it doesn't feel heavy. If you don't want to make white sauce, buy some at your favorite barbecue bar or grocery store. Serve with a glass of white wine.
Prepare the white barbecue sauce: Whisk together the mayonnaise, vinegar, lemon juice, pepper, garlic powder, onion powder, Worcestershire sauce, salt, and smoked paprika in a medium bowl. Cover and refrigerate until ready to use.Cut the cucumbers in half lengthwise; remove the seeds with a spoon. Place the cucumbers cut side down on a cutting board and chop with the tip of a knife. Cut into about 1-inch-thick chunks and place in a large bowl. Season with sugar and 1/2 teaspoon salt. Stir and let stand for 15 minutes.While the cucumbers are marinating, evenly sprinkle the salmon fillet with the remaining 1 teaspoon of salt. Place skin side down in a large cast-iron skillet over medium-low heat. Cook, occasionally pressing lightly on the salmon with a fish spatula, until the skin is golden brown and crisp and the salmon is cooked to the desired degree of roasting, 10-15 minutes. Turn the fillet over and remove the pan from the heat. Transfer the fillets to a large plate and set aside.Drain the cucumbers and put them back in a large bowl; add the vinegar and oil. Add the tomatoes, onion and feta and mix gently. Drizzle the salmon and salad with the white barbecue sauce, and top with the spring onions.