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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From The South Beach Diet online. This flavorful, heart-healthy dish cooks up quickly but looks impressive, making it a perfect meal for entertaining. (Phase 1) Tip: To test for done-ness, insert a small, sharp knife in a fillet; fish should be opaque throughout. When pressed with your finger, salmon should feel firm but not hard. Ingredients:
2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced |
1 tablespoon salt, plus additional to taste |
4 tablespoons rice vinegar, divided |
2 tablespoons fresh lime juice, divided |
2 tablespoons reduced sodium soy sauce |
2 tablespoons tahini or 2 tablespoons smooth natural-style peanut butter |
1 tablespoon toasted sesame oil, divided |
1 teaspoon toasted sesame oil, divided |
1 garlic clove, chopped |
1 teaspoon fresh ginger, chopped |
4 salmon fillets (about 5 ounces each) |
1/2 small red onion, very thinly sliced |
6 cups baby arugula |
Directions:
1. 1. Place cucumbers in strainer set in sink; toss with 1 tablespoon salt. Press kitchen towel on cucumbers; drain at least 1 hour or up to 3.
2. 2. To make sauce, combine 2 tablespoons vinegar, 1 tablespoon lime juice, soy sauce, tahini, 1 tablespoon oil, garlic, ginger, and 1 tablespoon water in blender; puree until combined.
3. 3. Preheat grill to medium-high. Season both sides of salmon with salt. Place skin side down on grill; cook 3 minutes, or until skin shrinks and separates from flesh. Flip; cook 4 minutes, until done.
4. 4. Toss cucumbers with remaining 2 tablespoons vinegar, 1 tablespoon lime juice, 1 teaspoon oil, and sliced onions. Refrigerate until serving.
5. 5. Divide arugula equally among four plates. Top each serving with salmon, then cucumbers. Drizzle sauce over servings.
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