Sesame-Crusted Salmon with Ginger Vinaigrette
| Yield: | 4 Servings |
| Categories: | Seafood |
| 1 | lg | English cucumber*; peeled and coarsely chopped |
| 1/2 | c | Rice vinegar |
| 1/8 | ts | Salt |
| 2 | tb | Sugar |
| 1/4 | c | Water |
| 1/4 | c | Lite soy sauce |
| 2 | tb | Rice vinegar |
| 1 | tb | Honey |
| 1 | ts | Hot sauce |
| 1/2 | ts | Ground coriander |
| 1/2 | ts | Dark sesame oil |
| 4 | Salmon; (4-ounce) fillets | |
| 1 | tb | Sesame seeds; toasted |
| 1 | lg | English cucumber; thinly sliced |
| ginger vinaigrette | ||
| 1 | Piece (1 1/2-inch-long) fresh ginger; peeled | |
| 1 | Garlic clove | |
| 2 | tb | Rice vinegar |
| 1 | tb | Lite soy sauce |
| 1 | tb | Honey |
| 1/8 | ts | Dried red pepper; crushed |
| 1/4 | c | Peanut oil |
| 1/2 | ts | Dark sesame oil |
Advertisement