Simple pan fried salmon recipe with Asian-style cucumber sauce
December 18, 2017
Impress your dining partner with this crispy, zesty and super healthy salmon dish
Image: Media 10
Fillets of fish cook in minutes and can be dressed up or down depending on what’s to hand. An easy marinade gives the fish extra flavour, which then forms the base of a warm sauce to serve over the top with slices of crisp cucumber. This recipe works very well with tuna or cod, too.
Prep time 15 mins, plus marinating cooking time 10 mins serves 4
- 4 x 150g salmon fillets, with skin
- 1 tbsp sesame oil
- 2 tbsp dry sherry
- 4 tbsp light soy sauce
- 1 tbsp lemon juice
- 2 spring onions, trimmed and finely sliced
- 1 red chilli, deseeded and finely chopped
- 2cm piece fresh root ginger, finely grated
- ½ cucumber
- 1 tbsp thick-set honey
- 1 tsp poppy seeds
- Salt and freshly ground black pepper
- Rub your fingers over the salmon to check for scales – scrape them off using a table knife against the skin, and discard. Rub the fish all over with sesame oil.
- Mix the sherry, soy sauce, lemon juice, spring onions, chilli and ginger in a shallow dish. Add the salmon fillets and set aside for at least 15 minutes, or up to 2 hours.
- Next, heat a dry frying pan until hot. Remove the fish from the marinade and cook, skin-side down, in the pan until crisp. Turn over and cook on the other side for 3-4 minutes until just cooked, but still moist inside.
- Halve the cucumber lengthways. Scrape a teaspoon down the centre of each piece to remove the seeds, and slice into halfmoon shapes.
- Pour the marinade and honey into a small pan. Add the poppy seeds and bring to a gentle simmer. Add the cucumber and season well.
- Place a salmon fillet on each plate, then spoon over the sauce, dividing the cucumber slices equally between them.