Salmon with Spicy Cucumber Salad and Peanuts

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 1. Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt.
  2. 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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