Cucumber Salad:
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
 
Ginger Crust:
1/3 cup minced fresh ginger root
4 green onions, thinly sliced
4 cloves garlic, minced
1/4 cup peanut oil
 
Salmon:
2 tablespoons peanut oil
4 (8 ounce) center-cut salmon fillets
Kosher salt and freshly ground black pepper, to taste
2 tablespoons honey
 
Ponzu Butter:
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