Salmon, samphire & charred cucumber salad
Recipe information
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Cooking:
30 min.
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Servings per container:
6
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Source:

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.