This is the
ideal quick meal – it is perfectly possible to cook it in 20 minutes from start
to finish.
Ingredients:
Ingredients:
1 cucumber
25ml soy
sauce
75ml sesame
oil
10ml white
wine vinegar
2 heads of
broccoli cut into florets
2 tbsp olive
oil
4 salmon
fillets, skin removed, 120g each
½ bunch of
dill, chopped
Salt and
pepper
Method:
Leaving the
skin on, cut the cucumber into 8cm long strips, discarding any seeds. Place in
a bowl and add the soy sauce, sesame oil and white wine vinegar. Season to
taste with salt and pepper and allow to marinate.
Bring a
saucepan of salted water to the boil, add the broccoli and cook for five
minutes until just cooked. Drain and allow to cool.
Heat the
olive oil in a frying pan and cook the salmon for two minutes on each side,
depending on the thickness (up to a maximum of five minutes in total). Remove
from the pan and allow to cool until it is cold enough to handle. Then break it
into flakes.
In a large
bowl, mix the salmon, broccoli and marinated cucumber, tipping in as much of
the marinade as you like. Finish with the chopped dill, mix well and check the
seasoning.
Serve on a
large plate with spoons of horseradish cream or grated fresh horseradish. Serve
immediately.
https://www.theguardian.com/lifeandstyle/2011/jul/13/warm-salmon-cucumber-salad-recipe
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