Friday, February 29, 2008

Grilled Sesame Salmon

I am a total PW today! I have been super busy & haven't had time to update my blog in awhile. I pulled down all my pics from my camera so I figured I should spend some time today posting. See I didn't stop cooking or anything, I just stopped blogging. BAD!

Since my last SB recipe was so great (see the chicken capri) I actually started reading their emails! Crazy thing when you do that you get more recipes! They had one for a grilled sesame salmon I thought I would try out. Talk about wow! The combination of the flavors was amazing. It was Asian meets Thai. From the picture on the website you wouldn't think it had a sauce, but it did.

Grilled Sesame Salmon
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 smooth, natural peanut butter
1 tablespoon plus 1 teaspoon toasted sesame oil, divided
1 clove garlic, chopped
1 teaspoon chopped fresh ginger
4 salmon fillets (about 5 ounces each)
1/2 small red onion, very thinly sliced
6 cups baby arugula or salad greens
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.
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.
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.
Toss cucumbers with remaining 2 tablespoons vinegar, 1 tablespoon lime juice, 1 teaspoon oil, and sliced onions. Refrigerate until serving.
Divide arugula equally among four plates. Top each serving with salmon, then cucumbers. Drizzle sauce over servings.

**My Notes, bc I always have some don't I? I halved this recipe since I was only making 2 salmon. I also only let my salted cucumbers sit out while I prepped and cooked, so maybe a half hour. Hubs doesn't like arugula so I served this on a bed of Chinese vegetables. The next time I make it, I will serve it with arugula. I think the bitter of the arugula would have paired nicely with the smoothness of the PB sauce & the sour of the cucs. Also, hubs LOVED the cucumbers w/the salmon & the sauce. It was a surprisingly good combo.

1 comment:

Sarah said...

This looks so flavorful. And your pics of it look great!