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.
FOR THE GINGER DRESSING
1 lemongrass stalk
¼ c olive oil
2 TBSP rice vinegar
1 TBSP grated fresh ginger
1 TBSP soy sauce
1 large European or hothouse cucumber
1/2 c mint
1/2 c cilantro
1/2 c basil
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.
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.
In a small bowl combine herbs and toss with some dressing.
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.
Divide cucumber among plates, top with salad, salmon abd drizzle with a little dressing.