Monday, August 8, 2011

Salmon with Asian Ginger-Lime Sauce

I love it when something tastes even better than you thought it would. 
This dish is one of those for me.
I was inspired by a somewhat fussy recipe but it really asked you to do some silly stuff.  So I cut out some steps to make this a very easy, quick dinner to put together on a Summer night.

We got back from vacation yesterday and needed to eat lightly and healthily to get back on track.  This salmon dish fits the bill perfectly.

This dish tastes very Thai to me.... sweet, hot, sour, crunchy, salty- all with lots of flavors to keep you happy. I used Thai bird chilies, very small, long green chilies with a nice flavor but not overly hot.  If you can't find those, either Serrano or Jalapeno would do.  Be sure to mince them into small pieces.

Serves 4
1-2 tsp sesame chili oil
4 skinless salmon fillets
2 cloves garlic, sliced
4 small Persian cucumbers, cut into matchsticks
1-2 Tbsp basil, cut small
1-2 Tbsp cilantro, cut small
1/3 cup chopped Asian basil
3 tablespoons chopped, roasted peanuts

Make the Ginger Lime Sauce below.

Make a foil pan for your salmon fillets, drizzle 1 tsp of sesame chili oil on the bottom, add salmon on top, drizzle with more sesame chili oil.  Add the sliced garlic, salt and pepper.  Add a couple teaspoons of the Ginger Lime dressing to the top of each. Bake on a hot grill for 6-8 minutes.

Combine the cucumber with the basil and cilantro in a small bowl

Toss the salad with 1-2 Tbsp of the Ginger Lime dressing and add a bit to the bottom of each plate. Arrange the salmon fillet on top and drizzle w/ Ginger-Lime Sauce, top with peanuts and serve.  Serve additional dressing on the side, if desired.

Ginger-Lime Sauce:
1 teaspoon finely chopped garlic
3 Thai bird chilies or 1 serrano chili, chopped  small
2 tsp basil, chopped small
3 tablespoons sugar
1 1/2 tablespoons minced ginger
3 tablespoons fish sauce
3 tablespoons lime juice
3 tablespoons water
Combine the garlic, chilies, 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. 

Here's some other favorite ways to have Salmon:
Maple Dijon Salmon Fillets on Spinach Salad
Salmon, Spinach & Garbonzos baked in foil

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