Evoke memories of the seaside by using seaweed flakes or nori sushi sheets to enhance this salmon dish, complemented by a smoky, cucumber and samphire salad
Nutrition and extra info
Nutrition: Per serving
- kcal354
- fat24g
- saturates4g
- carbs5g
- sugars5g
- fibre3g
- protein28g
- salt1.8g
Ingredients
- 1 tbsp seaweed flakes or nori sushi sheets, crushed
- 2 tsp chilli flakes
- 1 tbsp demerara sugar
- finely grated zest 2 limes
Lime
ly-mThe same shape, but smaller than…
- 750g boneless side of salmon
Salmon
sam-onWith its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 large cucumbers, halved lengthways
- 2 green chillies, sliced
- 3 tbsp sushi ginger, chopped
Ginger
jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 150g samphire
Samphire
sam-fireThough there are two types of samphire - marsh and rock - only marsh samphire is widely…
- 1 tbsp sesame oil
- 2 bunches of peppery leaves, like watercress or mizuna
Watercress
wort-er-cressWith deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
Method
Tip the seaweed flakes, chilli, sugar, lime zest and 1 tsp sea salt into a bowl and mix together. Lay the salmon flesh-side up on a tray lined with foil and scatter over the seaweed seasoning. Cover the tray with cling film and chill for 1 hr.
Heat the oven to 180C/160C fan/gas 6. Drizzle the salmon with a little olive oil and roast in the oven for 25-30 mins or until just cooked. Remove from the oven and leave to cool at room temperature.
While the salmon is cooling, heat a heavy frying pan or griddle. Brush the cut side of the cucumber with a little oil, place cut-side down in the pan and sear for 2 mins or until charred. Don’t worry if it blackens – the flavour will be great. When the cucumber is ready, remove from the heat and season with a little salt. Slice into chunky wedges and tip into a large salad bowl. Add the chilli, chopped ginger, samphire and sesame oil and toss everything together
Flake the salmon into big bite-sized pieces and add to the salad bowl along with the leaves. Gently toss the salad, being careful not to break up the salmon too much, then tip out onto a large platter.
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