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    Salmon with pickled cucumber rice

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    Salmon with pickled cucumber rice

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4

    Ingredients

    • 3 tbsp rice vinegar
    • 4 Salmon fillets
    • ½ tbsp essential Waitrose honey
    • 2 tbsp light soy sauce
    • 1½ fresh root ginger
    • 250g essential Waitrose long grain rice
    • 4 salad onions
    • ½ large cucumber
    • 1 tbsp caster sugar
    • ½ salt

    Method

    1. Preheat the oven to 200C, gas mark 6. Cook 250g essential Waitrose long grain rice according to packet instructions.
    2. Grate 1½ cm fresh root ginger and mix with 2 tbsp light soy sauce and ½ tbsp essential Waitrose honey. Put 4 salmon fillets (about 150g each) on separate pieces of foil. Top each with the soy sauce mixture and scatter with 4 salad onions, sliced on the diagonal. Seal the parcels and bake for 12–15 minutes.
    3. Meanwhile, deseed and chop ½ large cucumber into thin half-moons and marinate in 3 tbsp rice vinegar, 1 tbsp caster sugar and ½ tsp salt. When the rice is done, mix with the cucumber and its marinade. Serve with the salmon.

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