This has been an easy, tasty, summertime favorite for me lately...
Cucumber salad:
2-3 medium cucumbers. I like english but any will do. I halve and scrape the seeds out if not english or burpless cucs.
Slice into bite-sized chunks and dewater cucumbers. Use course salt for dewatering, let stand for 20-30 minutes, pour off excess water and rinse in a cold water bath then pat dry.
add soy sauce to taste and sesame oil, sprinlkle roasted sesame seeds and stir. I usually refridgerate now and stir occassionaly.
Lemon-basil salmon:
I use grilled salmon filets for this one, but steaks work as well.
lightly brush filets with olive oil, salt and pepper then broil or grill salmon filets until done. I like mine a little rare on the inside but it's up to you. If you aren't used to cooking salmon, broil or grill until it flakes easily. Also, putting a sheet of tinfoil under the salmon maintains the integrity and makes the skin easier for removal.
I put mine in the fridge at this point to cool, but you can serve it warm as well.
Lemon Basil sauce:
2 lemons
4-6 tablespoons of chopped basil. I use lemon basil from my garden but sweet works well too.
4-6 cloves of garlic chopped.
Chop the basil and garlic and put in a bowl. Grate the lemon's skin into the bowl, the halve and squeeze the juice from both onto the lemon zest, basil, and garlic. Stir and chill. You can add sugar or sweetner to the sauce if it is too bitter for you.
Spoon the sauce over the salmon before serving.
Quick and easy and it is great hot or cold.
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