Soy and Sweet Chilli Salmon with Cucumber Salad
Photography by Nick Tresidder.
Switch up your meal routine with this nutritious and delicious Asian-style salmon with cucumber salad. Perfect in a lunch box or as a light dinner option.
Serves: 4
INGREDIENTS
Salmon
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
Cucumber salad
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
To serve
2 handfuls spinach leaves, well washed
hot cooked rice
METHOD
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.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.