- 1 tbsp seaweed flakes or nori sushi sheets, crushed
- 2 tsp chilli flakes
- 1 tbsp demerara sugar
- finely grated zest 2 limes
The same shape, but smaller than…
- 750g boneless side of salmon
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- 1 tbsp olive oil
Probably 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
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 150g samphire
Though there are two types of samphire – marsh and rock – only marsh samphire is…
- 1 tbsp sesame oil
- 2 bunches of peppery leaves, like watercress or mizuna
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
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.