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Salmon with Chinese cucumber salad
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1 essential Cucumber
25g ginger, peeled and grated
2 tsp Szechuan pepper
2 tbsp Cooks’ Ingredients Chinese Rice Vinegar
1 tsp caster sugar
½ red chilli, deseeded and finely chopped
1½ tsp Cooks’ Ingredients Black Sesame Seeds
240g pack 2 Scottish salmon fillets
235g pack Green Pak Choi, halved lengthways
2 tbsp Kikkoman soy sauce
1. Preheat the oven to 200ºC, gas mark 6.
2. Smash the cucumber with a rolling pin to give pieces approx 4-5cm long and transfer to a bowl. Place the ginger, Szechuan pepper, vinegar, sugar and chilli in a small saucepan and warm through for 1-2 minutes. Stir into the cucumber with ½ tsp sesame seeds, season and set aside.
3. Place the salmon on a greased baking tray, sprinkle with the remaining sesame seeds and roast for 15 minutes until just cooked through. Place the pak choi in a sauté pan and add the soy sauce and 3 tbsp water, cover and braise for 4-5 minutes until wilted.
4. Place the salmon on top of the pak choi and serve with the cucumber salad.
Typical values per serving:
This recipe was first published in January 2019.