Recipe courtesy of National Peanut Board

Pan-Seared Salmon with Ginger-Lime Sauce and Peanuts

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
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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

  1. 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.
  2. 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:

  1. 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.

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