Thai Salmon Fillets With Cucumber Salsa
A crunchy cucumber salsa, with just a bit of heat from a jalapeño pepper, is a fresh and spirited contrast to the mildly seasoned baked salmon.
- Salmon & Marinade
- 1 tablespoon peeled fresh gingerroot, finely chopped
- 2 tablespoons sesame oil
- 1 tablespoon snipped fresh cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds salmon fillets
- 1 cup cucumber, chopped
- 1/4 cup red bell pepper, chopped
- 1/4 cup red onion, chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1 garlic clove, pressed
- 3 tablespoons rice vinegar
- 2 tablespoons vegetable oil
- 1/4 teaspoon sugar
- 1/8 teaspoon salt
For salmon and marinade, finely chop gingerroot using Food Chopper. Combine gingerroot, sesame oil, cilantro, salt and black pepper in Small Batter Bowl; mix well. Place salmon fillets in resealable plastic bag; add marinade and refrigerate for at least 30 minutes or up to 6 hours. For salsa, using Food Chopper, chop cucumber, bell pepper, onion and jalapeño pepper. Using Classic Scraper, place vegetables in Classic Batter Bowl. Press garlic into Batter Bowl using Garlic Press. Add vinegar, oil, sugar and salt; mix well. Preheat oven to 400°F. Remove fillets from plastic bag and place in Rectangular Baker; discard marinade. Bake 15-20 minutes or until salmon turns opaque and flakes easily with a fork. Serve with salsa.
- 4 servings
Nutrients per serving:
Calories 340, Fat 20 g, Sodium 320 mg, Dietary Fiber less than 1 g
Rice vinegar is a mild vinegar made from fermented rice. It can be found in most ethnic food sections of large supermarkets or in specialty Asian food stores. If unavailable, substitute cider vinegar in the salsa.
Cod, halibut or haddock fillets may be substituted for the salmon fillets.
To snip fresh cilantro, place in small, deep bowl and cut with Professional Shears.