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.
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
Ingredients
1/4 cup vegetable oil
Four 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
Ginger-Lime Sauce:
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
Directions
- 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.
Ginger-Lime Sauce:
- 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.
