Seared Salmon with Pickled Cucumber



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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.

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INGREDIENTS

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2 Salmon Fillets

3/4 cucumber

3 tablespoons 15 minute pickling vinegar @sarsonsuk

1 teaspoon sesame seeds

Optional herbs to serve - I used dill

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Dressing

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1 clove garlic crushed

2 teaspoons grated ginger

Juice of 1 lime or 1/2 lemon

2 tablespoons sesame oil

1 tablespoon soy sauce

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METHOD

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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.

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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.⠀

If you want to try slightly pink salmon, then skip the last stage and remove from the pan immediately.

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Drain the cucumber slightly and onto the serving plate alongside the salmon. Drizzle with the dressing and sprinkle with sesame seeds.

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