Chili Ginger Salmon Fillet With Cucumber Salad

• 3 1/2 ounces bean sprouts about 3 cups
• 1 cucumber trimmed and peeled
• 2 red chilis deseeded and finely sliced
• 2 limes zested and juiced
• 4 teaspoons brown sugar
• 6 tablespoons olive oil
• 2 shallots peeled and finely diced
• 1 piece fresh ginger peeled and finely grated
• 1 bunch cilantro leaves chopped
• 1/3 cup soy sauce
• 1 pound salmon fillet skinless, cut into 4 slices
• 1 cup basmati rice

1. Cut cucumber lengthwise into quarters and slice thinly. Mix together half of the chilis, half of the lime zest and lime juice, and 2 tsp brown sugar. Season, and whisk in 3 tbsp olive oil. Toss cucumbers and bean sprouts in the dressing.
2. To make spicy paste, mix shallots with remaining chilis, 2 tsp brown sugar, ginger, remaining lime zest and juice, cilantro, soy sauce, salt and pepper. Cook rice in boiling salted water according to package directions.
3. Heat 2-3 tbsp olive oil in a pan, and sear salmon for 2 mins. Turn the salmon and coat with the paste. cook for a further 2 mins. Drain the rice. Arrange rice and salmon on plates and serve with cucumber-sprout salad.

bean sprouts, cucumber, red chilis, brown sugar, olive oil, shallots, fresh ginger, cilantro, soy sauce, fillet skinless, basmati rice

Taken from www.yummly.com/recipe/Chili-Ginger-Salmon-Fillet-with-Cucumber-Salad-1401586 (may not work)