Salmon And Cucumber Salad With Thai Dipping Sauce - cooking recipe

Ingredients

1 tbsp vegetable oil
4 None salmon fillets
2 small cucumbers, cut lengthwise into ribbons
2 None red radishes, thinly sliced
1/4 cup fresh cilantro leaves
None None FOR THE THAI DIPPING SAUCE
3 None fresh long red chili peppers, seeded and chopped
3 None shallots, chopped
1 piece (3/4 inch) ginger, coarsely chopped
2 None fresh cilantro roots
1 clove garlic
2 tbsp fish sauce
2 tbsp light brown sugar
1/4 cup lime juice
1/4 cup fresh cilantro leaves

Preparation

For the Thai Dipping Sauce, blend or process all ingredients until almost smooth. Season to taste with additional fish sauce, sugar or lime juice, as required.
Rub oil on salmon; season. Heat a large skillet on high heat. Cook salmon, skin-side down, for 5 mins, or until skin is crisp, pressing down with a spatula to prevent curling. Turn salmon; cook for 1 min, or until cooked to desired doneness.
Combine cucumbers, radishes and cilantro leaves in a medium bowl.
Serve salmon with cucumber salad and dipping sauce.