800 gram piece salmon fillet, skin on
4 tablespoons each soy sauce and mirin
1 tablespoon sesame oil
finely grated zest and juice of 1 lime
1 teaspoon each black and white sesame seeds
2 teaspoons grated fresh ginger
1⁄2 telegraph cucumber, lightly peeled
3 spring onions, thinly sliced
1⁄4 cup shredded mint
3 tablespoons sweet chilli sauce
1 tablespoon white wine vinegar
finely grated zest and juice 1 lime
sea salt and freshly ground pepper
2 handfuls spinach leaves, well washed
hot cooked rice
Salmon: Cut the salmon into squares. Combine all the ingredients except the salmon, in a shallow dish. Add the salmon, turning to coat and leave for 15 minutes.
Salad: Halve the cucumber and scrape out the seeds. Slice thinly and place in a bowl with the remaining ingredients. Stir to combine and season.
To cook: Heat a little canola oil in a non stick sauté pan. Take the salmon out of the marinade and cook skin side down, for 1-2 minutes each side or until done to your liking. Don’t have the heat too high or the sugar in the mirin will catch and burn.
Transfer the salmon to a plate and tip the marinade into the sauté pan. Simmer and reduce to a glaze.
Place the spinach in a heat-proof bowl and pour over boiling water to wilt. Drain well and place between kitchen towels to remove excess water.
To serve: Spoon the rice and spinach onto serving plates. Arrange the salmon on top and spoon over the glaze. Serve the cucumber salad in individual bowls.
Mirin: a Japanese rice wine used to add mild sweetness to dishes. Available at good supermarkets and specialty food stores.