Basil-Lime-Cucumber Marinade/Dressing

I don't really know what to call this bunch of green goodness.  I used it both as a marinade on our salmon last night and reserved about a 1/4 cup for the dressing on the salad.  Wanting to use up some of  my baby basil and a few other odds and ends in the veggie drawer, I looked for something I could use as a base (cucumber) and then tried to think of flavours that would go well together.  Here's what I came up with, perfect for summer:

Recipe:  Basil-Lime-Cucmber Marinade/Dressing

2 spring onions
1/3 cup basil
juice of 1 lime
1 teaspoon lemongrass pulp (found in a tube with the herbs, or use fresh lemongrass)
1/2 cucumber
1 teaspoon freshly grated ginger
1 Tablespoon olive oil
salt & pepper

Process all in food processor or blender until well combined.

I put the salmon over slices of a lime, put the marinade on top, wrapped in parchment and chilled for an hour.  Notice that I curled the thin end of this fish under so it would all cook evenly.

The salmon was cooked at 425 degrees for about 20 - 25 minutes.  I removed it when the center was still pink and let it rest for another 10 minutes before serving.

If using as a salad dressing, chill the dressing first, then toss well just before serving.