Pan-roasted chilli salmon with cucumber ribbons

Pan-roasted chilli salmon with cucumber ribbons

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

I grow masses of cucumbers in the greenhouse and never really know what to do with them all. This is a quick idea I had that makes a great-tasting dish using dill, which is classic with cucumber. I wouldn’t use the seedy part for this, as it’s too watery. You could try it with chicken, too.

Ingredients

Quantity Ingredient
50ml olive oil
4 x 200g salmon fillets
100ml chilli sauce
1 cucumber
1 small bunch fresh dill
1 lemon, juiced and grated zest
50ml olive oil
sea salt
freshly ground black pepper

Method

  1. Heat the oil a large non-stick frying pan, add the salmon and cook for 2 minutes. Turn the salmon over and pour the chilli sauce over it, basting the salmon frequently with the sauce. Cook for a further 2 minutes, then remove and set aside.
  2. Meanwhile, make the salad. Cut the cucumber into long ribbons using a vegetable peeler. Chop the dill. Whisk the lemon juice and zest, olive oil and dill together, season with salt and pepper and toss the cucumber in the dressing.
  3. Flake the salmon into the cucumber salad and toss through gently. Serve immediately.
Tags:
James Martin
Saturday Kitchen
quick meals
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