The seared salmon topped with julienned cucumbers and presented with a zesty, gingery sauce makes this an utterly satisfying dish.
¼ cup vegetable oil
4 (6-7 ounce) skinless salmon fillets
2 cloves garlic (sliced)
3 cups seeded, julienned hothouse cucumbers, drained.
1/3 cup chopped Asian basil
2/3 cup ginger-lime sauce*
3 Tbls. chopped, roasted peanuts
Heat the vegetable oil in a large non-stick frying pan over moderate heat. Cook the salmon (2 pieces at a time) until they are just golden. About 3 to 4 minutes each side depending on the thickness. About 2 minutes before the salmon is done add the garlic cloves to the pan. Remove the salmon and garlic and drain on paper towels.
Combine the cucumber with the basil in a small bowl. Place a small amount on a plate and top with salmon fillets. Garnish with cucumber mixture and top with the cooked garlic. Drizzle the fillet with the ginger-lime sauce, top with peanuts and serve immediately.
1 teaspoon finely chopped garlic
3 Thai bird chiles or 1 serrano chile, chopped
3 Tbls. sugar
3 Tbls. minced ginger
3 Tbls. fish sauce
3 Tbls. lime juice
3 Tbls. water
Combine the garlic, chiles, sugar, ginger, fish sauce, lime juice, and water in a small bowl and stir well. Let the flavors develop by setting the sauce aside for 30 minutes before serving.
Source: Food Network