Sweet, Tart, and Spicy Shrimp and Zucchini Salad

Baked Salmon by Allrecipes.com
Cooked by Qiong & Dave

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat oven for 350F
Cook salmon for 25 minutes, or until the fish flakes easily with a fork.

Shrimp and Cucumber Salad by bon appetit.com
Cooked by Qiong (changed cucumber to zucchini)

DRESSING
1/4 cup fresh lime juice
3 tablespoons golden brown sugar
2 tablespoons fish sauce (such as nam pla or nuoc nam)
2 tablespoons vegetable oil
1 tablespoon finely grated lime peel
1 teaspoon hot chili paste (such as sambal oelek)
1 teaspoon grated peeled fresh ginger

SALAD
2 pounds Persian or Japanese cucumbers (about 8)
1 1/2 teaspoons salt
1 tablespoon vegetable oil
3/4 cup lightly salted roasted peanuts
1 pound cooked deveined peeled medium shrimp
4 cups thinly sliced Napa cabbage
1 large red bell pepper, cut into matchstick-size strips
3 green onions, cut into matchstick-size strips
1/2 cup fresh cilantro leaves
1/2 cup torn fresh Thai basil leaves or regular basil leaves
2 teaspoons black sesame seeds, toasted

FOR DRESSING
Whisk all dressing ingredients to blend in small bowl; let dressing stand while preparing salad.

FOR SALAD
Peel half of cucumbers; cut in half lengthwise and scoop out seeds with small spoon. Cut into 1/4-inch cubes (about 2 cups) and place in large strainer set over bowl.
Cut off ends from remaining cucumbers and cut in halflengthwise. Scoop out seeds. Cut halves crosswise into 1/4-inch-thick slices (about 2 1/2 to 3 cups); add to strainer. Sprinkle with 1/2 teaspoons salt; let drain 30 minutes.

Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add peanuts; saute until golden. Using slotted spoon, transfer peanuts to paper towel to drain.

Combine shrimp, cabbage, bell pepper, green onions, cilantro, and basil in large bowl.
Pat cucumber pieces dry and add to salad. Toss with dressing; sprinkle with peanuts and black sesame seeds.