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.

Recipe courtesy of National Peanut Board

Show: Sara's Secrets

Episode: Nuts for Peanuts

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Pan-Seared Salmon with Ginger-Lime Sauce and Peanuts

Total:: 25 min
Prep:: 10 min
Cook:: 15 min

Yield:: 4 servings

Level:: Easy

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.

My Private Notes

Name: Pan-Seared Salmon with Ginger-Lime Sauce and Peanuts
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
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; 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