Serious Salads: Grilled Salmon With Thai Cucumber Basil Salad Recipe

• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1/4 cup freshly squeezed lime juice, from 2-3 limes
• 1/4 cup vegetable oil
• 2 tablespoons fish sauce
• 1 teaspoon ground coriander
• 2 tablespoons sugar
• Kosher salt
• 1 large English cucumber, seeded and cut into 1/2-inch dice (about 2 cups)
• 1/4 cup loosely packed fresh basil leaves, finely sliced
• 4 salmon fillets, about 6 ounces each
• Vegetable oil
• Kosher salt and freshly ground black pepper

1. Combine garlic, lime juice, oil, fish sauce, coriander, and sugar in a small bowl and whisk to combine. Season with salt and set aside. Combine cucumbers and basil in a large bowl and set aside in refrigerator.
2. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
3. and
4. the grilling grate.
5. Rub salmon fillets lightly with vegetable oil and season with salt and pepper. Place fillets skin side down on grill and cook until golden brown and slightly charred, 3 to 5 minutes (resist the urge to peek or flip early; when fillets are nicely seared on the first side, they should release easily). Flip the fillets over and continue grilling until instant-read thermometer inserted into center of filet registers 125u0b0F for medium rare or 130u0b0F for medium, 2 to 3 minutes longer. Transfer to a large plate and tent with foil. Allow to rest for five minutes.
6. Meanwhile, toss cucumber and basil with half of dressing. Remove the skin from the salmon if desired. Spoon salad on top and drizzle remaining dressing on and around salmon. Serve immediately.

garlic, freshly squeezed lime juice, vegetable oil, fish sauce, ground coriander, sugar, kosher salt, cucumber, fresh basil, salmon, vegetable oil, kosher salt

Taken from www.seriouseats.com/recipes/2012/04/serious-salads-grilled-salmon-with-thai-cucum.html (may not work)