Description
This simple Vietnamese salmon with smashed cucumbers is quick and totally delish!
Ingredients
1 lb salmon fillet
1 2″ piece fresh ginger, peeled and thinly sliced
2 T fish sauce
1 t sugar
2 t fesh lemon juice
2 t freshly ground black pepper
2 t minced fresh garlic
Smashed Chinese Cucumbers (Lucky Peach)
1 T Chinkiang vinegar
1 t chili oil
1 t sesame oil
1 t turbinado sugar or brown sugar
1/4 t kosher salt
3 mini cucumbers or 1 English cucumber
1 t toasted sesame seeds
2 T chopped peanuts
2 T cilantro leaves
Instructions
Combine ginger, fish sauce, sugar, lemon juice, pepper and garlic in a shallow baking dish. Mix well.
Place salmon fillet in dish and brush with marinade. Place in the fridge for about 30 minutes.
Preheat oven to 400. Bake the salmon on a foil lined baking sheet for 8-12 minutes or until fish flakes and is done to your liking.
Smashed Cucumbers
Whisk together the vinegar, chili oil, sesame oil, sugar and salt in a medium bowl until the sugar dissolves. Set the dressing aside.
Halve the cucumbers lengthwise. Scoop out seeds if they are seedy. Set them cut side down on a cutting board and lightly smash them with a cleaver or chef’s knife until they crack in a few places. Slice into 3/4″ half moons.
Toss the cucumbers in the dressing and top with sesame seeds, peanuts and cilantro. Serve on fish or on the side as a salad.
Notes
*Thanks Vietnamese Market Cookbook
*Not including time to marinate
