(phase 1-4) serves 4
For the Salad:
3 medium cloves garlic, minced (about 1 tablespoon)
2 tsp freshly squeezed lime juice
1 tbsp olive oil
2 tablespoons fish sauce
1 teaspoon ground coriander
1/2 cup Walden farms Asian salad dressing
1 large English cucumber, seeded and cut into 1/2-inch dice (about 2 cups)
1/4 cup loosely packed fresh basil leaves, finely sliced
For the Salmon:
4 salmon fillets, about 6 ounces each
Olive oil cooking spray
Sea salt and freshly ground black pepper
Combine garlic, lime juice, olive oil, fish sauce, coriander, and Asian dressing in a small bowl and whisk to combine. Season with sea salt and set aside. Combine cucumbers and basil in a large bowl and set aside in refrigerator.
Pre-heat grill to medium heat. Spray salmon fillets lightly with olive oil and season with sea salt and pepper. Place fillets skin side down on grill and cook until golden brown and slightly charred, 3 to 5 minutes (resist the urge to peek or flip early; when fillets are nicely seared on the first side, they should release easily). Flip the fillets over and continue grilling for 5 to 7 minutes longer. Transfer to a large plate and tent with foil. Allow to rest for 5 minutes.
Meanwhile, toss cucumber and basil with half of dressing. Remove the skin from the salmon if desired. Spoon salad on top and drizzle remaining dressing on and around salmon. Serve immediately.