⠀⠀⠀⠀⠀⠀⠀⠀⠀
A speedy 15 minute healthy meal. For this recipe I decided to cook the salmon rare, but in the method I’ve given you another option if that’s not for you. I’ve served it with a delicious pickled cucumber using @sarsons new quick pickling vinegar which worked brilliantly with the oily fish.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS
⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 Salmon Fillets
3/4 cucumber
3 tablespoons 15 minute pickling vinegar @sarsonsuk
1 teaspoon sesame seeds
Optional herbs to serve - I used dill
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Dressing
⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 clove garlic crushed
2 teaspoons grated ginger
Juice of 1 lime or 1/2 lemon
2 tablespoons sesame oil
1 tablespoon soy sauce
⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
METHOD
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Shave the cucumber into long ribbons using a vegetable peeler. Place on kitchen towel to absorb the water then into a bowl with the vinegar and season generously. Leave for 15 minutes.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Place the seasoned salmon skin side down in a hot pan with a little oil. Cook for 5 minutes or until the skin is golden and crisp. Turn the salmon over and cook for another 3 minutes. Now turn the heat off and let the salmon sit in the pan for 10 minutes. The residual heat will cook the salmon through.â €
If you want to try slightly pink salmon, then skip the last stage and remove from the pan immediately.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Drain the cucumber slightly and onto the serving plate alongside the salmon. Drizzle with the dressing and sprinkle with sesame seeds.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀