Oil-Poached Salmon with Fresh Cucumber Salad

Ingredients

• 0.5 cup basil leaves 
• 0.1 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper black divided freshly ground
• 2 cups cucumber english peeled diagonally sliced
• 1 tablespoon basil fresh chopped
• 4  garlic cloves crushed
• 1 large optional: lemon thinly sliced
• 2 tablespoons juice of lemon fresh
• 5 cups olive oil 
• 24 ounce salmon fillet skinless ()
• 0.3 teaspoon salt 
• 0.3 teaspoon salt divided

Equipment

• bowl
• frying pan
• paper towels
• kitchen thermometer

Directions

1. To prepare salmon, clip a kitchen thermometer onto side of a 10-inch skillet.
2. Add oil, basil leaves, lemon slices, and garlic to pan; heat to 15
3. Add fish to oil; cook for 12 minutes or until desired degree of doneness.
4. Remove fish from oil; place on paper towels to drain.
5. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
6. Toss cucumber with 1/8 teaspoon salt and 1/8 teaspoon pepper; set aside.
7. Combine juice, chopped basil, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl; drizzle over fish.
8. Serve with cucumber salad.
9. Garnish with basil leaves, if desired.