Pan-Seared Salmon with Ginger-Lime Sauce and Peanuts

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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