Peanut Salmon

The seared salmon topped with julienned cucumbers and presented with a zesty, gingery sauce makes this an utterly satisfying dish.

Ingredients:

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

Directions:

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. 

*Ginger-Lime Sauce

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