Pan-Seared Salmon with Ginger-Lime Sauce and Peanuts

• 1/4 cup vegetable oil
• 4 (6 to 7-ounce) skinless salmon fillets
• 2 cloves garlic, sliced
• 3 cups seeded, julienned hothouse cucumbers, soaked in cold water to crisp; drained
• 1/3 cup chopped Asian basil
• 2/3 cup Ginger-Lime sauce, recipe follows
• 3 tablespoons chopped, roasted peanuts
• 1 teaspoon finely chopped garlic
• 3 Thai bird chiles or 1 serrano chile, chopped
• 3 tablespoons sugar
• 3 tablespoons minced ginger
• 3 tablespoons fish sauce
• 3 tablespoons lime juice
• 3 tablespoons water

1. Heat the vegetable oil in a large non-stick frying pan over moderate heat.
2. Cook the salmon fillets (2 pieces at a time), until they're golden and just done, 3 to 4 minutes on each side depending on the thickness.
3. About 2 minutes before the salmon is done, add the garlic slices to the oil to flavor the fish.
4. (If the fillets are thick, cover and cook a few minutes longer.)
5. Remove the salmon and garlic and drain on paper towels.
6. Combine the cucumber with the basil in a small bowl.
7. Place a small amount of the cucumber mixture on individual plates.
8. Arrange the salmon fillet on top and garnish with the cucumber mixture and sprinkle a few pieces of the cooked garlic on top.
9. Drizzle with 2 tablespoons of the Ginger-Lime Sauce, top with peanuts and serve immediately.
10. Combine the garlic, chiles, sugar, ginger, fish sauce, lime juice, and water in a small bowl and stir well.
11. Let the flavors develop by setting the sauce aside for 30 minutes before serving.
12. Yield: 4 servings

vegetable oil, salmon fillets, garlic, hothouse cucumbers, asian basil, gingerlime sauce, peanuts, garlic, bird chiles, sugar, ginger, fish sauce, lime juice, water

Taken from www.foodnetwork.com/recipes/pan-seared-salmon-with-ginger-lime-sauce-and-peanuts-recipe.html (may not work)