Sesame-Crusted Salmon With Ginger Vinaigrette

Recipe Ingredients

1		English cucumber* - peeled and coarsely (large) chopped
1/2 cup	118ml	Rice vinegar
1/8 teaspoon	0.6ml	Salt
2 tablespoons	30ml	Sugar
1/4 cup	59ml	Water
1/4 cup	59ml	Lite soy sauce
2 tablespoons	30ml	Rice vinegar
1 tablespoon	15ml	Honey
1 teaspoon	5ml	Hot sauce
1/2 teaspoon	2.5ml	Ground coriander
1/2 teaspoon	2.5ml	Dark sesame oil
4		Salmon - (4-ounce) fillets
1 tablespoon	15ml	Sesame seeds - toasted
1 tablespoon	15ml	English cucumber - thinly sliced (large)
1		-- (1 1/2-inch-long) fresh ginger, peeled
1		Garlic clove
2 tablespoons	30ml	Rice vinegar
1 tablespoon	15ml	Lite soy sauce
1 tablespoon	15ml	Honey
1/8 teaspoon	0.6ml	Dried red pepper - crushed
1/4 cup	59ml	Peanut oil
1/2 teaspoon	2.5ml	Dark sesame oil

Recipe Instructions

Process chopped cucumber in a food processor just until smooth, stopping once to scrape down sides.

Pour mixture through a large cheesecloth-lined wire-mesh strainer into a bowl, discarding pulp. Stir in 1/2 cup vinegar and salt.

Bring sugar and water to a boil in a saucepan over medium heat, stirring often. Remove from heat, and stir into cucumber liquid mixture. Set aside.

Combine soy sauce and next 5 ingredients; brush over fillets. Place fillets in a lightly greased 13- x 9-inch pan; sprinkle with sesame seeds.

Bake at 450F for 10 to 12 minutes or until fish flakes easily with a fork.

Arrange fillets and sliced cucumber evenly into 4 pasta bowls. Spoon cucumber liquid mixture evenly into each dish. Drizzle with a small amount of Ginger Vinaigrette: Ginger Vinaigrette: Process ginger and garlic in a food processor until smooth, stopping once to scrape down sides. Add vinegar, soy sauce, honey and dried red pepper; process 30 seconds. With processor running, slowly pour oils through food chute, blending just until smooth. Yield: 1/2 cup.

*English cucumbers are found sealed in plastic wrap in the produce section.

Notes: Anne Quatrano and Clifford Harrison of Bacchanalia restaurant in Atlanta often feature Asian dishes on their menu.

Source:
Southern Living

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