Cucumber and salmon salad with sesame dressing

Dress up summer vegies and transform them from side-order stand-ins to global superstars.

Recipe «Cucumber and salmon salad with sesame dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 3 x 250g pieces salmon fillet, skinned, pin-boned, 1 tbsp rice bran oil, 2 small Lebanese cucumbers, peeled into long, thin strips, 1 cup coriander sprigs, 2 cups bean sprouts , 1 long red chilli, seeded, finely chopped, 2 tbsp sesame seeds, 1 spring onion, finely chopped , 1 tsp sesame oil, 1 1/2 tsp caster sugar, 60ml tamari, 1/2 small clove garlic, finely chopped, 1 1/2 tbsp rice vinegar.

Ingredients:

• 3 x 250g pieces salmon fillet, skinned, pin-boned 
• 1 tbsp rice bran oil 
• 2 small Lebanese cucumbers, peeled into long, thin strips 
• 1 cup coriander sprigs 
• 2 cups bean sprouts 
• 1 long red chilli, seeded, finely chopped 
• 2 tbsp sesame seeds 
• 1 spring onion, finely chopped 
• 1 tsp sesame oil 
• 1 1/2 tsp caster sugar 
• 60ml tamari 
• 1/2 small clove garlic, finely chopped 
• 1 1/2 tbsp rice vinegar 

Instructions

1. To make sesame dressing, stir sesame seeds in a small frying pan over low heat for 2 minutes or until lightly browned. Coarsely grind using a mortar and pestle. Transfer to a small bowl. Add onion, sesame oil, sugar, tamari, garlic and rice vinegar, and stir to combine. Makes 125ml (1/2 cup).
2. To marinate salmon, cut each piece of fish into 3 widthwise, then cut thick pieces in half horizontally. Place salmon and 2 tablespoons dressing in a bowl and toss to coat.
3. Heat a frying pan over high heat until hot, then add rice bran oil. Cook salmon, in 2 batches, for 30 seconds each side or until browned but still pink in the centre.
4. Place the cucumbers, coriander, bean sprouts and chilli on a platter and toss to combine. Top with salmon, then drizzle with remaining sesame dressing to serve.