Asian Apricot Salmon with Chili Minted Cucumbers

30 minutes to assemble
12-15 minutes to cook
Total time: 42-45 minutes

4 servings

30 minutes to assemble
12-15 minutes to cook
Total time: 42-45 minutes

4 servings

Crunchy, refreshing minty cucumbers top an apricot flavored salmon fillet, which sits on a bed of Coconut Ginger Rice.

Ingredients

In a shallow dish (a 9-inch pie plate works well) whisk vinegar, mint, sugar, ginger and chili pepper.
Add cucumber rounds and toss to coat. Let stand at room temperature while preparing Coconut Ginger Rice and salmon.
Prepare rice according to box directions. Preheat grill to medium-high heat.
In a small bowl whisk preserves, Sweet Red Chili Sauce, lime juice and garlic.
Dry salmon fillets then sprinkle with rub and pat onto fillets. Place fillets skin side down on a large piece of heavy foil, spacing at least 2 inches apart.
Brush apricot preserve mixture on top of fillets and sprinkle with scallions.
Place fillets onto grill rack and close lid. Cook fish until desired degree of doneness or until fish flakes easily when tested with a fork about 12-15 minutes.
To serve, fluff rice with fork and divide between 4 plates, using a large spatula transfer fillets onto rice.
Drain liquid off cucumber and lay on top of salmon.

The chilies are mellow and sweet in this sauce, great as a dipping sauce by itself, or as a flavorful addition to sauces and marinades.

The classic Thai flavor of Coconut and Ginger combine in this delicious flavored rice. Great as a side or as an addition to salads.