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    Salmon with Chinese cucumber salad

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    Salmon with Chinese cucumber salad

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


    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.

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