Salmon, samphire & charred cucumber salad
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr chilling
- More effort
- Serves 6
Skip to ingredients
- 1 tbsp seaweed flakesor nori sushi sheets, crushed
- 2 tsp chilli flakes
- 1 tbsp demerara sugar
- finely grated zest 2 limes
- 750g boneless side of salmon
- 1 tbsp olive oil
- 2 large cucumbershalved lengthways
- 2 green chilliessliced
- 3 tbsp sushi gingerchopped
- 150g samphire
- 1 tbsp sesame oil
- 2 bunches of peppery leaves, like watercressor mizuna
Nutrition: Per serving
- kcal354
- fat24g
- saturates4g
- carbs5g
- sugars5g
- fibre3g
- protein28g
- salt1.8g
Method
step 1
Tip the seaweed flakes, chilli, sugar, lime zest and 1 tsp sea salt into a bowl and mix together. Lay the salmon flesh-side up on a tray lined with foil and scatter over the seaweed seasoning. Cover the tray with cling film and chill for 1 hr.
step 2
Heat the oven to 180C/160C fan/gas 6. Drizzle the salmon with a little olive oil and roast in the oven for 25-30 mins or until just cooked. Remove from the oven and leave to cool at room temperature.
step 3
While the salmon is cooling, heat a heavy frying pan or griddle. Brush the cut side of the cucumber with a little oil, place cut-side down in the pan and sear for 2 mins or until charred. Don’t worry if it blackens – the flavour will be great. When the cucumber is ready, remove from the heat and season with a little salt. Slice into chunky wedges and tip into a large salad bowl. Add the chilli, chopped ginger, samphire and sesame oil and toss everything together
step 4
Flake the salmon into big bite-sized pieces and add to the salad bowl along with the leaves. Gently toss the salad, being careful not to break up the salmon too much, then tip out onto a large platter.
