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Salmon with a Coconut Ginger Cucumber Citrus Sauce

Created by Kchurchill5 on March 4, 2013

Step 1: Salsa ... Add all the ingredients for the salsa to a non-reactive (glass bowl) and toss to combine. Make sure to grate the ginger over the bowl, so you get all the juices. Cover with plastic wrap and refrigerate at least 30 minutes before serving. You can always use fresh oranges; but, I found mandarin oranges work just as well, and much easier.
Step 2: Rice ... Cook the rice according to package directions. Keep warm on the side until the fish is done.
Step 3: Salmon ... First, make sure the salmon is room temperature; you don't want to cook with COLD fish. Then, add the coconut milk, soy sauce, fish sauce, ginger, and orange zest to a deep saute pan. I like to make sure that when cooking with this method, that the fish (all 4 filets) fit nicely in the pan without a lot of extra room, but also NOT crowded either. Once the sauce begins to lightly bubble, add the salmon fillets. Based on a 1" thick fillet, cook the fish 4-5 minutes on each side; thinner fish will take less time. I like my salmon medium; but, cook it to the temperature you like.
Step 4: Serve ... I prefer to serve this in a bowl. Add the rice, then top with the salmon, and salsa. Make sure to include a little of the sauce from the salsa over the salmon - it is delicious! Finish with a salad for a really wonderful meal. ENJOY!