Ingredients
| FOR THE CUCUMBER | |
| 2 cucumbers | |
| 1 tablespoon sea salt | |
| 1 tablespoon vegetable oil | |
| 2 teaspoons ground Sichuan peppercorns | |
| 3 tablespoons Chinkiang black vinegar | |
| 3 cloves garlic, minced | |
| 2-3 red chillies, very finely chopped | |
| 2 teaspoons fish sauce | |
| 1 teaspoon sugar | |
| 1-2 tablespoons chilli oil (depending on how hot you like it) | |
| FOR THE SALMON | |
| 3cm piece ginger, minced | |
| 2 cloves garlic, minced | |
| 2 tablespoons soy sauce | |
| 2 teaspoons maple syrup | |
| 4 salmon pieces | |
| TO SERVE | |
| seaweed salsa |
Cooling cucumber salad with a good amount of heat is one of my favourite things on hot summer days, especially if you can manage to chill it in the fridge for a couple of hours. Don’t worry if you don’t have time, as it is delicious as it is. There is always a jar of Lao Gan Ma chilli oil in my fridge and it’s perfect to use here.
Click here for the recipe for seaweed salsa
Instructions
| 1. | FOR THE CUCUMBER |
| 2. | Cut the cucumber in quarters lengthwise and remove the seeds if necessary. |
| 3. | Cut again into 5cm lengths on the diagonal. |
| 4. | Sprinkle with the salt and set aside for 30 minutes, tossing occasionally. |
| 5. | Drain off any liquid and pat dry. |
| 6. | Combine with the remaining ingredients and allow to chill in the fridge for at least 30 minutes before serving, adjusting the seasoning as required. |
| 7. | FOR THE SALMON |
| 8. | Combine the ginger, garlic, soy sauce and maple syrup in a dish, add the salmon pieces and coat well. |
| 9. | Leave to marinate for up to 2 hours. |
| 10. | Pan-fry or grill for 3-4 minutes on each side or until done to your liking. |
| 11. | Serve the salmon with the cucumber and top with the seaweed salsa. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles
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