Chilli-dressed salmon with thai cucumber salad

Cooking Fish Chilli-dressed salmon with thai cucumber salad

Kick off a dinner party with drinks and this striking yet effortless starter.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Mix vinegar and sugar in a bowl, stirring to dissolve. Thinly slice 1 chilli and add to bowl with eschalot, coriander, ginger, garlic, canola oil and fish sauce. Toss cucumber in dressing and set aside while you prepare salmon.
  2. Finely chop remaining chilli and mix with lime juice, soy, honey and sesame oil. Arrange salmon or trout on a platter and drizzle with dressing. Drain excess marinade from cucumber, then place on the platter with the salmon.

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2 tbsp coconut vinegar or rice vinegar
1 1/2 tbsp caster sugar
2 small red chillies, seeds removed
1 Asian red eschalot, finely chopped
1 tbsp finely chopped coriander leaves
2 tsp grated fresh ginger
1 garlic clove, crushed
2 tsp each canola oil and fish sauce
1 telegraph cucumber, cut into long, thin ribbons with a vegetable peeler, seeds discarded
1 tbsp lime juice
1 tbsp light soy sauce
1 tsp each honey and sesame oil
750g smoked salmon or trout

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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