Prep Time: 30 minutes
In a small mixing bowl, whisk together the vinegar and sugar with a pinch of salt. Add the turnip and stir to combine. Set aside.
With the heel of a knife, gently smash the cucumbers. Place into a mixing bowl with the lemon juice and a pinch of salt. Stir to combine and set aside.
In a saucepan over a medium flame, heat 1 Tbsp. oil until hot. Add the ginger and stir until fragrant, about 1 minute. Add the scallions and reduce the flame to low. Season with a pinch of salt and continue to stir until soft and the scallions begin to "melt,” about 15 minutes.
Meanwhile, in a large sauté pan over a medium flame, heat the remaining oil until hot. Add the salmon, skin side down, and heat until cooked through, about 12 minutes, turning once.Strain the turnips and divide evenly among 2 plates along with the mizuna and smashed cucumbers. Top with the salmon and ginger scallion sauce. Season with the dulse flakes and salt to taste.