The kids have been back in school for a few weeks now and that leaves me at home alone for lunch. I don't usually make a "fancy" lunch just for myself, but today I thought this Thai Basil and Cucumber Salad with Pan-Fried Cod was pretty special. Last week I made a Thai Basil Tomato Bruschetta and I have not been able to stop thinking about it.
I ate some of the leftover bruschetta with some rice and I loved how it tasted together. I thought all I need is some protein and it would make a great light lunch or dinner. So, I paired it with some simple pan fried cod and brown rice and it was a completely light and delicious meal.
The trick is to make the salad about 20 minutes before you eat so you allow some of the natural juices from the tomatoes to come out and make a "gravy" to help flavor the cod and rice.
It was a perfect lunch to fuel me for the day.
Ingredients:
Cod:
2 (6oz) pieces of cod
salt and black pepper
canola oil
Salad:
3 large ripe but firm red tomatoes finely diced 1 medium red onion finely diced handful fresh Thai Basil leaves finely chopped 2 jalapeno pepper (seeded) and finely chopped
1 English cucumber finely diced
Dressing:
3 Tbs fish sauce
1 Tbs brown sugar
1 1/2 Tbs fresh lime juice
black pepper to taste
salt if needed
Other ingredients:
white or brown rice
Lightly season cod with salt and black pepper. Heat oil in skillet and pan fry cod 3-5 minutes per side (depending on thickness of cod) until fully cooked.
Mix dressing, dress salad and allow to sit for 20 minutes to give flavors time to develop.
To plate: Place a base of rice and cod. Top with plenty of Thai Basil Tomato and Cucumber Salad and some of the salad dressing "juice". Enjoy.
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