Ingreadient

• four 6-ounce skin-on salmon fillets
• kosher salt and freshly ground black pepper
• 12 ounces spaghetti
• 2 teaspoons sesame oil
• 1/4 cup miso
• 3 tablespoons fresh lime juice
• 6 tablespoons vegetable oil
• 2 tablespoons honey
• 1 clove garlic, finely grated
• 2 scallions, thinly sliced
• 1/2 hothouse cucumber, cut into thin half-moons (about 1 1/2 cups)
• 1 red chile or jalapeno, thinly sliced into half-moons
• 1/2 cup cilantro, roughly chopped