Salmon With Spiced Cucumber And Peanut Salad Recipe

About this recipe

A light and flavorful pescatarian dinner featuring perfectly seared salmon fillets paired with a refreshing cucumber salad, topped with crunchy peanuts for added texture.

Ingredients

• 50G Picard Chopped Flat Parsley
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 500 Ml Mizkan Rice Vinegar, 500Ml
• - Jalpur Crushed Red Chilli Pepper Flakes
• 50G Pepper Black Ground BWFO
• 240G Salmon Fillets With Lemon & Pepper Butter
• 1 Piece Cucumber 1Pc
• - Silver Spoon Granulated Sugar
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

Instructions

1. 1. In a medium bowl, combine 4 cups of thinly sliced cucumber, 1/4 cup rice vinegar, 2 tablespoons chopped parsley, 2 teaspoons sugar, and 1/2 teaspoon red pepper flakes. Stir well and season with 1/4 teaspoon salt. Set aside to marinate while preparing the salmon.
2. 2. Pat 4 salmon fillets dry with a paper towel and season both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
3. 3. Heat a large nonstick skillet over medium-high heat and coat it with olive oil. Once hot, add the salmon fillets to the pan.
4. 4. Cook the salmon for about 4 minutes on each side, or until the fish flakes easily with a fork and reaches your desired level of doneness.
5. 5. To serve, place one salmon fillet in each of four shallow bowls. Top each serving with 1/2 cup of the prepared cucumber salad and drizzle with a little extra virgin olive oil. Serve immediately.