Two plates of salmon, samphire & charred cucumber salad on a white table by a flower in a vase

Salmon, samphire & charred cucumber salad

By Tom Kerridge
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Prep: 30 mins Cook: 30 mins plus 1 hr chilling

More effort

Serves 6

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
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Ingredients

  • 1 tbsp seaweed flakes or nori sushi sheets, crushed
  • 2 tsp chilli flakes
  • 1 tbsp demerara sugar
  • finely grated zest 2 limes
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 750g boneless side of salmon
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 150g samphire
    Samphire

    Samphire

    sam-fire

    Though 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

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

Method

  1. 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.

  2. 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.

  3. 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

  4. 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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Comments, questions and tips

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catie74
12th Aug, 2017
5.05
Just had this for dinner. Really delicious, so much so that's plans to keep leftovers for my lunch tomorrow at work have gone out the window as 4 of us polished off the lot. You could add fine green beans to this too. Will definitely do again regularly
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