The Diabetes Doctor

Ingredients

• 1 cup (250 mL) of English cucumber, diced
• 1/3 cup (75 mL) of unsalted dry-roasted peanuts, chopped
• 1/4 cup (50 mL) of fresh mint, chopped
• 1 jalapeno, seeded and diced (optional)
• 1 tablespoon (15 mL) of fresh lime juice
• 1 teaspoon (5 mL) of finely grated lime zest
• 1 teaspoon (5 mL) of granulated sugar
• 1/2 teaspoon (2 mL) of freshly ground pepper
• 1/2 teaspoon (2 mL) of sea salt (optional)
• 4 salmon fillets (about 4 oz/120 g each)
• 2 tablespoons (30 mL) of sweet Thai chili sauce 

Instructions

1. Toss the cucumber with the peanuts, mint, jalapeño, lime juice, lime zest, sugar, and half spoon of salt and pepper. Set aisde.
2. Meanwhile, on a non-stick skillet or grill pan, lightly spray with a cooking spray and set over medium/high heat.
3. Season the salmon (or the alternative options) with the remaining salt and pepper (optional) and cook for 4-5 minutes per side or until just coral in the centre.
4. Brush the fish with the chili just before removing from the skillet.
5. Taste and adjust the seasonings of the relish.
6. Spoon the relish over the salmon to serve.

NOTE: The jalapeño and the pepper is optional. Add based on personal preference.

You may also sprinkle salt and pepper afterwards if the need be.