I've made this twice now. The crushed red pepper adds the perfect amount of spice while the chopped peanuts even it out so your mouth isn't left burning! I think all the ingredients combine really well and create a tasty concoction! And, it's so easy to make I can pull it off last minute with no problem. Definitely worth a try for you salmon lovers out there! PS - Make the mixture first to let the cucumbers marinate in the vinegar and red pepper for a little while.
Salmon with Spicy Cucumber Salad and Peanuts
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.
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- Calories: 262
- Calories from fat: 38%
- Fat: 11g
- Saturated fat: 1.7g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 4.2g
- Protein: 30.5g
- Carbohydrate: 8.9g
- Fiber: 1.3g
- Cholesterol: 81mg
- Iron: 1.7mg
- Sodium: 666mg
- Calcium: 41mg
- 4 cups sliced seeded peeled cucumber (about 2 large)
- 1/4 cup seasoned rice vinegar
- 2 tablespoons chopped fresh parsley
- 2 teaspoons sugar
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt, divided
- Cooking spray
- 1/4 teaspoon black pepper
- 4 (6-ounce) salmon fillets
- 4 teaspoons chopped unsalted, dry-roasted peanuts
- 1. Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt.
- 2. 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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