Thai Salmon On Asian Slaw

• 2 (4 ounce) salmon fillets
• 2 teaspoons olive oil
• Dressing
• 1 piece gingerroot, grated (Approximately 2 inch length.)
• 1/4 cup rice wine vinegar (Use lite if available.)
• 1 tablespoon soy sauce
• 1/2 teaspoon lime juice
• 3 tablespoons peanut butter
• 1/2 - 3/4 teaspoon red pepper flakes
• 1 -2 tablespoon water
• Salad
• 2 cups broccoli slaw mix
• 2 green onions, white and green, sliced on diagonal
• 1/3 medium cucumber, peeled, cut in half lengthwise, seeded, sliced
• 3 tablespoons finely chopped fresh cilantro
• 2 tablespoons dry roasted peanuts, coarsely chopped
• salt, to taste
• black pepper, to taste

1. Place all the dressing ingredients (except water) in a blender container and process until smooth. Thin with water if necessary, it should be a little thicker than a vinaigrette. Reserve 2 tablespoons for basting fish.
2. In a large bowl combine the broccoli slaw, cucumber, green onion and cilantro; drizzle with dressing and toss to coat; stir in coarsely chopped peanuts, reserving a small amount for garnish, add salt and freshly ground black pepper to taste; mix well. Set aside while cooking salmon.
3. In a heavy skillet heat the olive oil unit hot; add salmon fillets, skin side down, baste with reserved dressing. Sear for 3 to 4 minutes; turn the salmon, remove skin and brush with dressing; continue to cook for an additional 3 minutes. Turn and sear until salmon is done and flakes easily when tested with fork, approximately 1 to 2 minutes more.
4. To serve, divide the slaw on 2 serving plates and top with cooked salmon; garnish with reserved peanuts.

salmon fillets, olive oil, dressing, gingerroot, rice wine vinegar, soy sauce, lime juice, peanut butter, red pepper, water, salad, broccoli slaw, green onions, cucumber, fresh cilantro, peanuts, salt, black pepper

Taken from www.food.com/recipe/thai-salmon-on-asian-slaw-354072 (may not work)