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

Leave a Reply

Your email address will not be published.

X