Thai Salmon On Asian Slaw - cooking recipe

Ingredients

2 (4 ounce) salmon fillets
2 teaspoons olive oil
Dressing
1 piece gingerroot, grated (Approximately 2 inch length.)
1/4 cup rice wine vinegar (Use lite if available.)
1 tablespoon soy sauce
1/2 teaspoon lime juice
3 tablespoons peanut butter
1/2 - 3/4 teaspoon red pepper flakes
1 -2 tablespoon water
Salad
2 cups broccoli slaw mix
2 green onions, white and green, sliced on diagonal
1/3 medium cucumber, peeled, cut in half lengthwise, seeded, sliced
3 tablespoons finely chopped fresh cilantro
2 tablespoons dry roasted peanuts, coarsely chopped
salt, to taste
black pepper, to taste

Preparation

Place all the dressing ingredients (except water) in a blender container and process until smooth. Thin with water if necessary, it should be a little thicker than a vinaigrette. Reserve 2 tablespoons for basting fish.
In a large bowl combine the broccoli slaw, cucumber, green onion and cilantro; drizzle with dressing and toss to coat; stir in coarsely chopped peanuts, reserving a small amount for garnish, add salt and freshly ground black pepper to taste; mix well. Set aside while cooking salmon.
In a heavy skillet heat the olive oil unit hot; add salmon fillets, skin side down, baste with reserved dressing. Sear for 3 to 4 minutes; turn the salmon, remove skin and brush with dressing; continue to cook for an additional 3 minutes. Turn and sear until salmon is done and flakes easily when tested with fork, approximately 1 to 2 minutes more.
To serve, divide the slaw on 2 serving plates and top with cooked salmon; garnish with reserved peanuts.