Sesame-Crusted Salmon With Ginger Vinaigrette

Grrrrrgh!
Course : Salmon
From: HungryMonster.com
Serves: 4
 

Ingredients:

1 large English cucumber* -- peeled and coarsely chopped
1/2 cup rice vinegar
1/8 teaspoon salt
2 tablespoons sugar
1/4 cup water
1/4 cup lite soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon hot sauce
1/2 teaspoon ground coriander
1/2 teaspoon dark sesame oil
4 fillets salmon -- (4-ounce) fillets
1 tablespoon sesame seeds -- toasted
1 large English cucumber -- thinly sliced
-------------ginger vinaigrette
1 piece fresh ginger
1 clove garlic
2 tablespoons rice vinegar
1 tablespoon lite soy sauce
1 tablespoon honey
1/8 teaspoon dried red pepper -- crushed
1/4 cup peanut oil
1/2 teaspoon dark sesame oil
 

Preparation:

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 450F 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.