Pan-Seared Salmon and Cucumber Salad

This recipe serves:  4

1 teaspoon finely grated fresh ginger
1/2 cup rice vinegar
2 tablespoons sugar
1 tablespoon fresh lime juice
1 cup peeled, thinly sliced cucumber
1 cup peeled, grated carrot
1 cup thinly sliced red onion
1 tablespoon finely chopped fresh cilantro
4 salmon fillets, about 4 to 6 ounces each
salt to taste
freshly ground black pepper
1 tablespoon olive oil
8 cups mixed baby greens
2 cups bean sprouts
1 lime, cut into wedges
1. In a mixing bowl, combine the ginger, rice vinegar, sugar and lime juice. Gently fold in the cucumber, carrot, red onion and cilantro. (This can be made a day in advance and stored in the refrigerator until ready to serve.)

2. Season the salmon fillets with salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Sear the fillets on both sides until they are just cooked through, about 3 to 5 minutes per side, depending on the thickness of the fillets.

3. Drain a few tablespoons of liquid from the marinated cucumber mixture into a large mixing bowl. Add the greens, season with salt and pepper and toss to combine.

4. Arrange a bed of tossed greens on 4 serving plates. Mound the marinated cucumber mixture in the center of each salad and sprinkle the bean sprouts over it. Place a fillet of salmon on top and garnish with a wedge of lime.

Serving Size: 1 salad

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