Thai Salmon Fillets with Cucumber salsa

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Mmm, it’s what’s for dinner tonight! Well, was for dinner, I should say. It turned out so good. I am a salmon lover. I could eat a good cooked salmon every day. Unfortunately Mark is not, so it is a rare treat for me. When Grandma P was in town she took me grocery shopping and insisted I get some Salmon…I wasn’t going to say no to that!
The recipe comes from Pampered Chef. I’m not sure what gadget I bought to get this recipe, but it must have been a good one.
So without further rambling, here is the recipe. Enjoy
1 TBS peeled fresh ginger root, finely chopped (I substituted crystallized ginger and just crumbled it)
2 TBS sesame Oil
1 TBS snipped fresh cilantro (I used basil..why is there no cilantro in my house?)
1/4 tsp salt
1/4 tsp black pepper
1 1/2 lbs salmon fillets
1 cup Cucumber, chopped
1/4 cup red bell pepper, chopped
1/4 cup red onion, chopped´╗┐

1 jalapeno pepper, seeded and finely chopped (I left this out)
1 garlic clove, pressed
3 TBS Rice Vinegar (I used white vinegar)
2 TBS vegetable oil
1/4 tsp sugar
1/8 tsp salt

Combine Ginger root, sesame oil, cilantro, salt and pepper; mix well. Place Salmon Fillets in a resealable bag, and pour in marinade (I just put them in a bowl, and drizzled the marinade on top). Refrigerate for at least 30 minutes, or up to 6 hours. 
For Salsa, place all the vegetables in a small to medium sized bowl. Press the garlic into the bowl. Add vinegar, oil, sugar and salt; mix well.
Preheat the oven to 400 degrees. Remove the salmon from the bags and place in a baking pan (I used an 8X8 pan). Bake for 15-20 minutes or until the Salmon is opaque and easily flakes with a fork.
If yours is still frozen like mine was, you may need an extra 20 minutes to completely cook. Serve with Cucumber Salsa.
I made mashed potatoes for a side, but I served mine on top of the potatoes. It was extra yummy!

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