Salmon with Spicy Cucumber Salad and Peanuts

When I was last cleaning out the freezer I was a bit shocked at the amount of salmon that I found in there. I decided that I had to do something about that so Salmon increased its appearance on our table for a spell until the supply and demand had reached a proper equilibrium again.

Mind you, it does not help that lovely fresh Atlantic Salmon (not the stuff fromt he murky waters of a farming operation) have been on sale. I see it, like it, but it. Then struggle with the too small seafood area of my freezer.

This was one of the recipes that we made - it was quick and easy making it perfect for a week night meal. Don't feel restricted by that thought - it would be great to serve company too.

We made two changes to the recipe. First, we decided to grill the salmon instead of cooking it on the stove - with the grilling season coming to a forced close by the onset of cooler weather I'm grilling until I have to stop! Second, we neither peeled nor seeded the cucumber. The photo attached to the recipe showed one of those tough field cucumber with a hard skin and lots of seeds. I used a soft-skinned English cucumber so I just left it as nature grew it.

All in all, this was a great dish!

Salmon with Spicy Cucumber Salad and Peanuts

4 cups sliced seeded peeled cucumber (about 2 large)
1/4 cup seasoned rice vinegar
2 tablespoons chopped fresh parsley
2 teaspoons sugar
1/2 teaspoon crushed red pepper
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
4 teaspoons chopped unsalted, dry-roasted peanuts

Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle remaining 1/4 teaspoon salt and black pepper over fish. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet in each of 4 shallow bowls, and top each serving with 1/2 cup cucumber salad and 1 teaspoon peanuts.

Comments

[Kayte]

Looks refreshing and wonderful. Unlike you, I used the last piece of salmon from my freezer last week. I think it tasted extra good because it was the last piece...somehow we appreciated it more. Need to restock. Love those English cucumbers for just the reason you stated. All of it looks wonderful.

[JDeQ]

It's a shame we didn't live closer Kayte as I'd happily share my Salmon collection with you! Mind you, if I lived further from the ocean I imagine that there wouldn't be as much salmon in the first place! LOL