Name: Salmon, samphire & charred cucumber salad
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 1 tbsp seaweed flakes or nori sushi sheets, crushed -; 2 tsp chilli flakes -; 1 tbsp demerara sugar -; finely grated zest 2 limes -; 750g boneless side of salmon -; 1 tbsp olive oil -; 2 large cucumbers , halved lengthways -; 2 green chillies , sliced -; 3 tbsp sushi ginger , chopped -; 150g samphire -; 1 tbsp sesame oil -; 2 bunches of peppery leaves, like watercress or mizuna -

Ingredients for - Salmon, samphire & charred cucumber salad

1. 1 tbsp seaweed flakes or nori sushi sheets, crushed

2. 2 tsp chilli flakes

3. 1 tbsp demerara sugar

4. finely grated zest 2 limes

5. 750g boneless side of salmon

6. 1 tbsp olive oil

7. 2 large cucumbers , halved lengthways

8. 2 green chillies , sliced

9. 3 tbsp sushi ginger , chopped

10. 150g samphire

11. 1 tbsp sesame oil

12. 2 bunches of peppery leaves, like watercress or mizuna

How to cook deliciously - Salmon, samphire & charred cucumber salad

1 . Stage

Tip the seaweed flakes, chilli, sugar, lime zest and 1 tsp sea salt into a bowl and mix together. Lay the salmon flesh-side up on a tray lined with foil and scatter over the seaweed seasoning. Cover the tray with cling film and chill for 1 hr.

2 . Stage

Heat the oven to 180C/160C fan/gas 6. Drizzle the salmon with a little olive oil and roast in the oven for 25-30 mins or until just cooked. Remove from the oven and leave to cool at room temperature.

3 . Stage

While the salmon is cooling, heat a heavy frying pan or griddle. Brush the cut side of the cucumber with a little oil, place cut-side down in the pan and sear for 2 mins or until charred. Don’t worry if it blackens – the flavour will be great. When the cucumber is ready, remove from the heat and season with a little salt. Slice into chunky wedges and tip into a large salad bowl. Add the chilli, chopped ginger, samphire and sesame oil and toss everything together

4 . Stage

Flake the salmon into big bite-sized pieces and add to the salad bowl along with the leaves. Gently toss the salad, being careful not to break up the salmon too much, then tip out onto a large platter.