Pan-Seared Salmon with Ginger-Lime Sauce and Peanuts

Ingredients

• 0.3 cup asian basil chopped
• 3 cups hothouse cucumbers cold julienned crisp seeded drained
• 3 tablespoons fish sauce 
• 1 teaspoon garlic finely chopped
• 2 cloves garlic sliced
• 3 tablespoons ginger minced
• 3 tablespoons juice of lime 
• 3 tablespoons roasted peanuts chopped
• 24 ounce salmon fillet skinless
• 3 tablespoons sugar 
• 3  thai bird chiles chopped
• 0.3 cup vegetable oil 
• 3 tablespoons water 

Equipment

• bowl
• frying pan
• paper towels

Directions

1. 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 2 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.)
2. Remove the salmon and garlic and drain on paper towels.
3. Combine the cucumber with the basil in a small bowl.
4. Place a small amount of the cucumber mixture on individual plates. Arrange the salmon fillet on top and garnish with the cucumber mixture and sprinkle a few pieces of the cooked garlic on top.
5. Drizzle with 2 tablespoons of the Ginger-Lime Sauce, top with peanuts and serve immediately.
6. Combine the garlic, chiles, sugar, ginger, fish sauce, lime juice, and water in a small bowl and stir well.
7. Let the flavors develop by setting the sauce aside for 30 minutes before serving.