Pan-Seared Salmon With Plum-Cucumber Salad

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2 tsp. seasoned rice vinegar

Kosher salt and freshly ground black pepper

1/2 cup seeded, small-diced English cucumber

1/4 cup small-diced red onion

4 tsp. canola oil

4 small ripe plums (12 oz.), pitted and thinly sliced

Scant 1/4 cup small fresh cilantro leaves

Four 6 oz. skin-on salmon fillets (preferably scaled, each about 1-inch thick)

1/4 cup small-diced orange bell pepper

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