Salmon with Spicy Cucumber Salad and Peanuts

The spicy-sweet vinegar dressing in the salad complements the salmon seasoned with just salt and pepper. To easily seed the cucumber, peel, cut in half lengthwise, and scrape the seeds out with a spoon.

Yield: 4 servings

Ingredients

• 4  cups  sliced seeded peeled cucumber (about 2 large)
• 1/4  cup  seasoned rice vinegar
• 2  tablespoons  chopped fresh parsley
• 2  teaspoons  sugar
• 1/2  teaspoon  crushed red pepper
• 1/2  teaspoon  salt, divided
• Cooking spray
• 1/4  teaspoon  black pepper
• 4  (6-ounce) salmon fillets
• 4  teaspoons  chopped unsalted, dry-roasted peanuts

Preparation

1. Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle remaining 1/4 teaspoon salt and black pepper over fish. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet in each of 4 shallow bowls, and top each serving with 1/2 cup cucumber salad and 1 teaspoon peanuts.

Nutritional Information

Calories:

262 (38% from fat)

Fat:

11g (sat 1.7g,mono 3.8g,poly 4.2g)

Protein:

30.5g

Carbohydrate:

8.9g

Fiber:

1.3g

Cholesterol:

81mg

Iron:

1.7mg

Sodium:

666mg

Calcium:

41mg