Salmon And Cucumber Salad With Basil Lime Dressing Recipes

CRISPY SALMON WITH CUCUMBER SALAD AND SPICY MAYO

Steps:

• Whisk together the vinegar, lime juice, sesame oil and a large pinch of salt in a large bowl. Thinly slice the cucumbers lengthwise about 1/8-inch thick with a mandoline or vegetable peeler. Add the cucumbers to the bowl with the dressing; add the cilantro and peanuts and toss until evenly coated. Taste and adjust the seasoning with more salt, if needed. Stir together the mayonnaise and chile-garlic sauce in a small bowl until smooth. Set both aside for serving.
• Heat the oil in a large nonstick skillet over medium heat. Season the salmon fillets with a large pinch of salt. Place the arrowroot or cornstarch in a medium shallow bowl or baking dish and whisk in the cayenne and 1/4 teaspoon salt. Dredge the salmon fillets until each side is well coated.
• Once the oil is shimmering and hot, carefully add the salmon. Cook until well browned and just cooked through, 4 to 5 minutes per side.
• Give the cucumber salad a toss, then transfer to a serving bowl. Place each salmon fillet on a plate, drizzle with the spicy mayo and serve with the cucumber salad.

SALMON AND CUCUMBER SALAD WITH BASIL-LIME DRESSING

Steps:

• In a medium bowl, whisk together the lime zest, lime juice, and pepper. Slowly whisk in the oil. Stir in the basil. Set aside 2 tablespoons of the dressing in a large bowl.
• Add the salmon salad ingredients to the dressing remaining in the medium bowl, tossing gently to coat. Set aside.
• Add the salad greens to the 2 tablespoons dressing in the large bowl, tossing to coat. Arrange the salad greens on plates. Spoon the salmon salad over the salad greens.
• (Per serving)
• Calories: 194
• Total fat: 10.5g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 2.0g
• Monounsaturated: 5.5g
• Cholesterol: 58mg
• Sodium: 311mg
• Carbohydrates: 8g
• Fiber: 3g
• Sugars: 4g
• Protein: 19g
• Calcium: 254mg
• Potassium: 700mg
• 2 vegetable
• 2 1/2 lean meat
• 1 fat