Grilled salmon with shallots, tomatoes & pickled cucumber

by Ray McVinnie | Cuisine issue #149 | Monday, 5 December, 2011

3⁄4 cucumber, peeled, halved lengthways, deseeded, very thinly sliced
1 teaspoon salt
10 shallots, peeled
2 tablespoons soy oil plus extra for brushing
250g cherry tomatoes, halved
1 small green chilli, thinly sliced
4 tablespoons lime juice
3 tablespoons fish sauce
1 tablespoon sugar
small handful coriander sprigs
2 tablespoons sesame oil
1.5kg side skinned and boned salmon
salmon roe to serve (optional)
lime wedges and steamed long grain
rice to serve

Preheat the oven to 200°C. Put the sliced cucumber in a glass or ceramic bowl and add the salt. Mix well then set aside for 30 minutes to allow the cucumber to pickle.

Put the shallots in a small roasting dish and add the soy oil. Mix well then place in the oven for 30 minutes until the shallots are tender and well browned.

Remove from the oven and set aside to cool. Meanwhile, wash the salted cucumber well under plenty of cold running water then squeeze dry in handfuls and place in a bowl.

Preheat the oven grill to very hot. Halve the larger shallot segments then add the shallots to the cucumber. Add the tomatoes, chilli, lime juice, fish sauce, sugar, coriander sprigs and sesame oil and mix well. Taste then adjust the sweet, salty, sour and hot flavours if necessary. Reserve.

Place the salmon on a large piece of oiled baking paper. Brush the top surface of the salmon with a little soy oil. Season with salt and freshly ground black pepper then place under the grill for 10 minutes or until just cooked and lightly browned.

Remove from the oven and slide the salmon off the paper on to a warm serving platter.

Sprinkle the tomato mixture over the salmon. Sprinkle some salmon roe on top if desired. Place some lime wedges on the platter and serve with bowls of steamed long grain rice.

Wine - Go for a rich, toasty Hawke’s Bay chardonnay.