Salmon with Herb Salad and Cucumber Ribbons

  

Another winner from Patricia Wells. Braised salmon with an Asian inspired dressing served with herds and cucumber ribbons. 

Ingredients:
FOR THE GINGER DRESSING
1 lemongrass stalk
¼ c olive oil
2 TBSP rice vinegar
1 TBSP grated fresh ginger
1 TBSP soy sauce

CUCUMBER RIBBONS
1 large European or hothouse cucumber

HERB SALAD
1/2 c mint
1/2 c cilantro
1/2 c basil

SALMON
1 lb of salmon
2 c dry white wine
1 lemon grass stalk

LEMONGRASS GINGER DRESSING
Trim the ends of the lemongrass, remove and discard the outer layers, and mince the pale heart. Place the minced lemongrass in a small jar, add oil, vinegar, sugar, ginger and tamari. Cover and shake to blend. Taste for seasoning.

CUCUMBER RIBBONS
Peel the cucumber, and use a vegetable peeler or mandoline to slice it lengthwise into thin ribbons. Place the ribbons in a small bowl and drizzle geenrously with the ginger dressing (the complete recipe reserves some dressing for an accompanying herb salad).
Toss to evenly coat the cucumbers with dressing.

HERB SALAD
In a small bowl combine herbs and toss with some dressing.

SALMON
In a skillet, bring the wine to a boil over high heat and cook until reduced hy half. Reduce to a simmer, add lemon grass and place fish on top. Cover ans simmmer about 6 minutes until cooked through.

SERVE
Divide cucumber among plates, top with salad, salmon abd drizzle with a little dressing.

Serves 4.

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