Shichimi-spiced salmon with blistered tomato and black-eyed pea salad

• Scrub or peel the daikon; cut into quarters lengthwise, then crosswise into ¼-inch-thick slices.

In a medium bowl, toss together the daikon and umami dressing. Let stand while you char the tomatoes.

In a dry large frying pan over medium-high heat, add the tomatoes, season with salt and pepper, and cook, stirring occasionally, until slightly charred and starting to blister, 3 to 5 minutes. Transfer to a plate to cool slightly. Wipe out the pan.

While the tomatoes are cooking, start preparing the remaining salad ingredients. 

• Peel the cucumber if desired; cut the cucumber in half lengthwise and scrape out the seeds with a spoon. Cut the halves into enough ¼-inch pieces to measure 1 cup [2 cups]. 
• Rinse the black-eyed peas. 
• Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish. 

To the bowl with the daikon, add the cucumber, black-eyed peas, tomatoes, and the white parts of the scallions. Season to taste with salt and pepper. Let stand while you prepare the fish.

• Pat the fish dry with a paper towel; season with salt and pepper. 

In the same pan used for the tomatoes, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the fish, skin side down, and cook until lightly browned and the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer the fish to a plate and sprinkle with as much shichimi togarashi as you like. 

Transfer the fish and tomato salad to individual plates, garnish with the green parts of the scallions and the remaining shichimi togarashi as desired, and serve.