Sesame-Crusted Salmon with Ginger Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 small cucumbers, peeled and coarsely chopped |
1/2 cup rice wine vinegar |
1/8 teaspoon salt |
2 tablespoons sugar |
1/4 cup water |
1/4 cup low-sodium soy sauce |
2 tablespoons rice wine vinegar |
1 tablespoon honey |
1 teaspoon hot sauce |
1/2 teaspoon dark sesame oil |
4 (1-inch-thick) salmon fillets (about 1 1/2 pounds) |
2 tablespoons sesame seeds, toasted |
4 small cucumbers, thinly sliced |
ginger vinaigrette |
garnish: fresh mint sprigs |
Directions:
1. Process 4 cucumbers in food processor until smooth, stopping to scrape down sides. Pour through a wire-mesh strainer into a bowl, discarding pulp.
2. Stir 1/2 cup vinegar and salt into cucumber liquid; set aside.
3. Combine sugar and water in a small saucepan. Bring to a boil, stirring often; boil 1 minute. Remove from heat, stir in cucumber liquid mixture; set sauce aside.
4. Stir together soy sauce and next 4 ingredients in a small bowl; brush over salmon. Place salmon in a lightly greased 13- x 9-inch pan; sprinkle with sesame seeds.
5. Bake at 450° for 10 to 12 minutes or until desired degree of doneness.
6. Divide cucumber slices among 4 shallow bowls. Spoon cucumber sauce onto cucumbers and top with salmon fillets; add fresh mint sprig to each bowl, if desired. Serve with Ginger Vinaigrette.
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