Let’s stop a minute and talk about neighbors. When we lived in Seattle, we honestly had some of the most amazing neighbor, many of who we still keep in touch with, if not daily then at least once a week. Most all have moved away, but the spirit of community will always be with us (The Peeps from The Crick!)
Fast forward to moving in day, here in Portland. We were all exhausted and had just finished dinner when the doorbell rang. We looked puzzled at each other, and went to the door. It was our neighbor (to the left), welcoming us to the neighborhood and giving us a (still warm) loaf of chocolate chip zucchini bread, made from the zucchini she grew in her garden. I knew we struck gold in this neighborhood.
We have also befriended the neighbors across the street and have turned the corner with the neighbor to the right. It’s nice to wave to people as you drive down the street, or weeding the yard and take a quick break to have a conversation with the couple walking their dog down the street. I just love our new neighborhood.
Which bring me to this. The neighbor to the right cane home from a long weekend fishing trip on the Oregon Coast. He said he had more fish than what he knew what to do with, would we like some. Of course we said YES! He came out with a huge zip lock containing 2 Coho Salmon Fillets.
So last night I seasoned it simply with some garlic and dill. Made some mushroom chive rice and needed a little something green. So I checked the refer and saw some mini cucumbers. I thought they’d make a great simple salad. And didn’t want my go to Greek tomato. So I made sweet and spicy cucumber salad. Recipe below:
Sweet and Spicy Cucumber Salad
- 5 mini cucumbers, thinly sliced on a diagonal, or 3 English cucumbers, halved and sliced
- 2 teaspoons kosher salt
- 1/2 cup red onion, thinly sliced
- 1/2 cup rice wine vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 tablespoon Sambal Oleck
- 1 teaspoon crushed red pepper flakes (optional to adjust for spiciness)
- In a large colander, sprinkle the cucumbers with salt.
- Allow the cucumbers to sit with the salt so that the juices drain.
- Add ingredients in a mixing bowl whisk until sugar is dissolved.
- Toss the cucumbers with the marinade and refrigerate until ready to serve.