"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Thai Salmon Fillets with Cucumber Salsa Recipe

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This recipe for Thai Salmon Fillets with Cucumber Salsa, by , is from The Travis Family Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amy Travis


Salmon and Marinade:
1 Tbsp. Peeled Fresh Ginger Root, finely chopped
2 Tbsp. Sesame Oil (or Olive Oil)
1 Tbsp. Snipped Fresh Cilantro
¼ tsp Salt
¼ tsp. Ground Black Pepper
1½ lb. Salmon Fillets

1 C. Cucumber, chopped
¼ C. Red Bell Pepper, chopped
¼ C. Red Onion, chopped
1 Jalapeno Pepper, seeded and finely chopped (I omit)
1 Clove Garlic Pressed
3 Tbsp. Rice Vinegar
2 Tbsp. Vegetable Oil
¼ tsp. Sugar
⅛ tsp. Salt

For Salmon and Marinade:

1. Finely chop ginger root.
2. Combine ginger root, olive oil, cilantro, and black pepper, mix well.
3. Place Salmon fillets in resealable plastic bag: add marinade and refrigerate for at least 30 minutes
or up to six hours.

For Salsa:

1. Chop cucumber, bell pepper, onion and jalapeño.
2. Press garlic into mixture, add vinegar, oil, sugar and salt. Mix well.

3. Preheat oven to 400º.
4. Remove fillets from plastic bag and place in a 9"x13" baker. Discard marinade.
5. Bake 15-20 minutes or until salmon turns opaque and flakes easily with a fork.
6. Serve with salsa.




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