The seared buttery salmon topped with julienned cucumbers and presented with a zesty, gingery sauce makes this an utterly satisfying dish, especially during the warm summer months.
- 1/4 cup vegetable oil
- 4 (6 to 7-ounce) skinless salmon fillets
- 2 cloves garlic, sliced
- 3 cups seeded, julienned hothouse cucumbers, soaked in cold water to crisp; drained
- 1/3 cup chopped Asian basil
- 2/3 cup Ginger-Lime sauce, recipe follows
- 3 tablespoons chopped, roasted peanuts
Heat the vegetable oil in a large non-stick frying pan over moderate heat. Cook the salmon fillets (2 pieces at a time), until they're golden and just done, 3 to 4 minutes on each side depending on the thickness. About 2 minutes before the salmon is done, add the garlic slices to the oil to flavor the fish. (If the fillets are thick, cover and cook a few minutes longer.) Remove the salmon and garlic and drain on paper towels.
Combine the cucumber with the basil in a small bowl. Place a small amount of the cucumber mixture on individual plates. Arrange the salmon fillet on top and garnish with the cucumber mixture and sprinkle a few pieces of the cooked garlic on top. Drizzle with 2 tablespoons of 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 tablespoons sugar
- 3 tablespoons minced ginger
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 3 tablespoons 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.
Yield: 4 servings