Crispy Salmon With Cucumber Salad And Spicy Mayo Recipes

CRISPY SALMON WITH CUCUMBER SALAD AND SPICY MAYO

Steps:

• Whisk together the vinegar, lime juice, sesame oil and a large pinch of salt in a large bowl. Thinly slice the cucumbers lengthwise about 1/8-inch thick with a mandoline or vegetable peeler. Add the cucumbers to the bowl with the dressing; add the cilantro and peanuts and toss until evenly coated. Taste and adjust the seasoning with more salt, if needed. Stir together the mayonnaise and chile-garlic sauce in a small bowl until smooth. Set both aside for serving.
• Heat the oil in a large nonstick skillet over medium heat. Season the salmon fillets with a large pinch of salt. Place the arrowroot or cornstarch in a medium shallow bowl or baking dish and whisk in the cayenne and 1/4 teaspoon salt. Dredge the salmon fillets until each side is well coated.
• Once the oil is shimmering and hot, carefully add the salmon. Cook until well browned and just cooked through, 4 to 5 minutes per side.
• Give the cucumber salad a toss, then transfer to a serving bowl. Place each salmon fillet on a plate, drizzle with the spicy mayo and serve with the cucumber salad.

CRISP & SPICY CUCUMBER SALAD

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, mix marinade ingredients, stirring to dissolve sugar. Pour over vegetables; toss to combine. Refrigerate, covered, 30 minutes or overnight., Serve with a slotted spoon. Top as desired.

CRISP CUCUMBER SALAD

Steps:

• Put cucumber, sliced onion, radishes and dill together and toss gently.
• In a small bowl, whisk together the ingredients for the dressing.
• Pour over the cucumbers and mix well.
• Season with salt and pepper.
• Let stand for at least 30 minutes.
• Serve at room temperature or slightly chilled.