For the Salad:
3 medium cloves garlic, minced (about 1 tablespoon)
1/4 cup freshly squeezed lime juice, from 2-3 limes
1/4 cup vegetable oil
2 tablespoons fish sauce
1 teaspoon ground coriander
2 tablespoons sugar
Kosher salt
1 large English cucumber, seeded and cut into 1/2-inch dice (about 2 cups)
1/4 cup loosely packed fresh basil leaves, finely sliced

For the Salmon:
4 salmon fillets, about 6 ounces each
Vegetable oil
Kosher salt and freshly ground black pepper