Thai Peanut Butter Cups
Homemade peanut butter cups that put Reese's to shame with a complex base of Thai flavors.
Read MoreGinger-Dill Salmon with Cucumber & Avocado Salad
Drescription
This ginger-dill salmon with cucumber and avocado salad is a light, refreshing meal that doesn’t skimp on flavor. Tender, flaky salmon is infused with the unusual combination of warm ginger and fresh dill, making it the perfect complement to the cool, creamy salad.
Ingredients
- ⅓ cup finely chopped fresh dill
- 5 tablespoons extra-virgin olive oil, divided
- 1 medium serrano pepper, seeded and minced (about 5 teaspoons)
- 1½ tablespoons grated fresh ginger
- 1 large clove garlic, grated on a microplane (½ teaspoon)
- 1 teaspoon salt, divided
- 4 (4-ounce) skin-on salmon fillets
- ½ teaspoon ground pepper
- 4 medium persian cucumbers, trimmed
- 2 medium avocados, diced (about 1⅓ cups)
- 1½ tablespoons lime juice
- 2 teaspoons toasted sesame seeds
Directions
- Preheat oven to 325°F. Combine ⅓ cup dill, 4 tablespoons oil, 1½ tablespoons ginger, minced serrano, grated garlic and ¼ teaspoon salt in a small bowl. Place 4 salmon fillets on a large rimmed baking sheet; pat dry with paper towels. Season with ½ teaspoon each salt and pepper. Spoon the dill mixture evenly over the fillets; bake until the salmon flakes easily with a fork, 15 to 18 minutes.
- Meanwhile, place trimmed cucumbers on a cutting board; use the side of a chef’s knife to gently smash them. Halve them lengthwise and roughly chop into ½- to 1-inch pieces. Transfer to a medium bowl. Add diced avocado, 1½ tablespoons lime juice, 2 teaspoons sesame seeds and the remaining 1 tablespoon oil and ¼ teaspoon salt; gently toss to coat.
- Serve the salmon with the cucumber-avocado salad.
