Title: Sesame-Crusted Salmon with Ginger Vinaigrette
Categories: Shellfish Salmon
Yield: 4 Servings

1	lg	English cucumber*; peeled
		And coarsely
		Chopped
1/2	c	Rice vinegar
1/8	ts	Salt
2	tb	Sugar
1/4	c	Water
1/4	c	Lite soy sauce
2	tb	Rice vinegar
1	tb	Honey
1	ts	Hot sauce
1/2	ts	Ground coriander
1/2	ts	Dark sesame oil
4		Salmon (4-ounce) fillets
1	tb	Sesame seeds; toasted
1	lg	English cucumber; thinly
		Sliced
1		Piece (1 1/2-inch-long)
		Fresh ginger; peeled
1		Garlic clove
2	tb	Rice vinegar
1	tb	Lite soy sauce
1	tb	Honey
1/8	ts	Dried red pepper; crushed
1/4	c	Peanut oil
1/2	ts	Dark sesame oil
		Ginger vinaigrette

Process chopped cucumber in a food processor just until smooth, stopping once to scrape down sides.

Pour mixture through a large cheesecloth-lined wire-mesh strainer into a bowl, discarding pulp. Stir in 1/2 cup vinegar and salt.

Bring sugar and water to a boil in a saucepan over medium heat, stirring often. Remove from heat, and stir into cucumber liquid mixture. Set aside.

Combine soy sauce and next 5 ingredients; brush over fillets. Place fillets in a lightly greased 13- x 9-inch pan; sprinkle with sesame seeds.

Bake at 450° for 10 to 12 minutes or until fish flakes easily with a fork.

Arrange fillets and sliced cucumber evenly into 4 pasta bowls. Spoon cucumber liquid mixture evenly into each dish. Drizzle with a small amount of Ginger Vinaigrette: Ginger Vinaigrette: Process ginger and garlic in a food processor until smooth, stopping once to scrape down sides. Add vinegar, soy sauce, honey and dried red pepper; process 30 seconds. With processor running, slowly pour oils through food chute, blending just until smooth. Yield: 1/2 cup.

*English cucumbers are found sealed in plastic wrap in the produce section. NOtes: Anne Quatrano and Clifford Harrison of Bacchanalia restaurant in Atlanta often feature Asian dishes on their menu.

Recipe by: Southern Living

From: Suzy Wert

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