Today we tackle these countertop jars as we lose interest in birthdays and deliver inside jokes to subscribers only. We deal with dressings, Blink 002 and a brand new special guest who oozes everywhere before declaring that ignorance is bliss. Through emulsifiers and polarities we finally decide on our vinaigrette boundaries even as we deny mustard its due. Matthew's Salmon Cucumber dish4 salmon fillets, about 8 ounces each, skin onSalt and pepper to taste4 tablespoons extra virgin olive oil, divided1 English cucumber, halved, seeded and cut on the diagonal into half-moons1 shallot, thinly sliced1/4 cup red-wine vinegar2 teaspoons sugar2 scallions, white parts only, thinly sliced1 teaspoon yellow mustard seeds2 tablespoons balsamic vinegar1. Preheat the oven to 500 degrees. Season the salmon with salt and pepper on both sides. Put 1 tablespoon olive oil into a 12-inch ovenproof skillet and place over high heat until oil is shiny.2. Add the salmon fillets to the pan, skin side up. Sear one minute. Flip the fillets and transfer the pan to the oven. Roast until medium rare, 6 to 8 minutes (you can check for doneness by peeking between the flakes).3. While fish is roasting, place the cucumbers in a bowl and add the shallot, remaining 3 tablespoons olive oil, vinegar, sugar, scallions and mustard seeds. Season with salt and pepper and toss well.4. Divide the cucumbers evenly among four plates. Place a salmon fillet, skin side up, on top of each portion of cucumbers. Drizzle with balsamic vinegar and serve.  Support Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.