Thai Salmon Fillets with Cucumber Salsa
Salmon & Marinade:
1 Tbsp peeled fresh ginger root, finely chopped
2 Tbsp sesame oil
1 Tbsp snipped fresh cilantro
1/4 tsp salt
1/4 tsp ground black pepper
1 1/2 pounds salmon fillets
Salsa:
1 cup cucumber, chopped
1/4 cup red bell pepper, chopped
1/4 cup red onion, chopped
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, pressed
3 Tbsp rice vinegar
2 Tbsp vegetable oil
1/4 tsp sugar
1/8 tsp salt
For salmon and marinade, combine ginger root, sesame oil, cilantro, salt and black pepper and mix well. Place salmon fillets in resealable plastic bag; add marinade and refrigerate for at least 30 minutes or up to 6 hours. For salsa, combine cucumber, pepper, onion, jalapeno pepper, garlic, vinegar, oil, sugar and salt. Mix well and set aside.
Preheat oven 400°. Place fish on a 9x13 baker, discard marinade. Bake 15-20 minutes or until salmon turn opaque and flakes easily with a fork. Serve with salsa.
Submitted by Tae Bo Master
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