Salmon And Cucumber Salad With Thai Dipping Sauce

• 1 tbsp vegetable oil
• 4 None salmon fillets
• 2 small cucumbers, cut lengthwise into ribbons
• 2 None red radishes, thinly sliced
• 1/4 cup fresh cilantro leaves
• None None FOR THE THAI DIPPING SAUCE
• 3 None fresh long red chili peppers, seeded and chopped
• 3 None shallots, chopped
• 1 piece (3/4 inch) ginger, coarsely chopped
• 2 None fresh cilantro roots
• 1 clove garlic
• 2 tbsp fish sauce
• 2 tbsp light brown sugar
• 1/4 cup lime juice
• 1/4 cup fresh cilantro leaves

1. For the Thai Dipping Sauce, blend or process all ingredients until almost smooth. Season to taste with additional fish sauce, sugar or lime juice, as required.
2. Rub oil on salmon; season. Heat a large skillet on high heat. Cook salmon, skin-side down, for 5 mins, or until skin is crisp, pressing down with a spatula to prevent curling. Turn salmon; cook for 1 min, or until cooked to desired doneness.
3. Combine cucumbers, radishes and cilantro leaves in a medium bowl.
4. Serve salmon with cucumber salad and dipping sauce.

vegetable oil, salmon, cucumbers, red radishes, fresh cilantro, dipping sauce, long red chili peppers, shallots, ginger, cilantro roots, clove garlic, fish sauce, brown sugar, lime juice, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/36413 (may not work)