The spicy-sweet vinegar dressing in the salad complements the salmon seasoned with just salt and pepper. To easily seed the cucumber, peel, cut in half lengthwise, and scrape the seeds out with a spoon.
Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle remaining 1/4 teaspoon salt and black pepper over fish. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet in each of 4 shallow bowls, and top each serving with 1/2 cup cucumber salad and 1 teaspoon peanuts.
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