Pan Seared Salmon With Ginger-Lime Sauce And Peanuts

Recipe and photo courtesy of the National Peanut Board

Makes: 4 servings (About 1 cup of Ginger-Lime Sauce)

1/4 cup vegetable oil
4 (6- to 7-ounce) skinless salmon fillets
2 cloves garlic, sliced
3 cups Asian celery or hothouse cucumbers (seeded), cut lengthwise into thin strands, soaked in cold water to crisp then completely drained
1/3 cup chopped Asian basil
2/3 cup Ginger-Lime Sauce (see recipe)
3 tablespoons chopped, roasted peanuts

Ginger-Lime Sauce:
1 teaspoon finely chopped garlic
3 Thai bird chilies or 1 serrano chili, chopped
3 tablespoons sugar
3 tablespoons minced ginger
3 tablespoons fish sauce
3 tablespoons lime juice
3 tablespoons water
Preparation:

Heat the vegetable oil in a large, non-stick frying pan over moderate heat. Cook the salmon fillets (2 pieces at a time) until they're golden and just done, 3 to 4 minutes on each side depending on the thickness. About two minutes before the salmon is done, add the garlic slices to the oil to flavor the fish. (If the fillets are thick, cover and cook a few minutes longer.) Remove the salmon and garlic and drain on paper towels.

Combine the celery with the basil in a small bowl. Place a small amount of the celery mixture on individual plates. Arrange the salmon fillet on top and garnish with the celery mixture and sprinkle a few pieces of the cooked garlic on top. Drizzle about 2 tablespoons of the Ginger-Lime Sauce, top with peanuts and serve immediately.

Ginger-Lime Sauce:
Combine the garlic, chilies, sugar, ginger, fish sauce, lime juice and water in a small bowl and stir well. Let the flavors develop by setting the sauce aside for 30 minutes before serving.

Recipe and photo courtesy of the National Peanut Board.