1 hr
Not Too Tricky
serves 2
About the recipe
If you’re after a meal that ticks the boxes for ease, flavour and attitude, this salad is for you – it’s a celebration of refreshing, punchy flavours, including lime, chilli, garlic and coriander, with fantastic texture from the mega-crispy flavour-spiked skin, crunchy cucumber and a peppering of toasted sesame seeds – you’re going to love it.
Ingredients
2 cloves of garlic
½ a fresh red chilli
2cm piece of ginger
½ a bunch of fresh coriander (15g)
¼ of a cucumber
2 limes
1 tablespoon sesame oil
300g new potatoes
160g green beans
optional: 1 green teabag
225g salmon fillet, skin on, scaled, pin-boned, from sustainable sources
1 tablespoon sesame seeds
groundnut oil
2 spring onions
Method
- Peel and finely slice 2 cloves of garlic and ½ a fresh red chilli (deseed if you like), then peel and finely grate a 2cm piece of ginger. Pick the leaves from ½ a bunch of fresh coriander (15g) and finely slice the stalks.
- Scrape the skin of ¼ of a cucumber with a fork to create grooves, halve it lengthways, then scoop out and discard the seeds. Finely slice into half moons, then place in a bowl and squeeze over the juice of 1 lime. Drizzle over 1 tablespoon of sesame oil and toss together.
- Put 300g of new potatoes into a pan, cutting any larger potatoes in half, then cook in boiling salted water for 12 to 15 minutes, or until tender.
- Trim and roughly chop 160g of green beans, adding them to the pan for the last 4 minutes. Drain and leave to steam dry.
- Meanwhile, cut open 1 green tea bag (if using) and sprinkle the tea onto a plate. Add a good pinch of sea salt and black pepper, then roll the salmon in the mixture until completely covered.
- Place a non-stick frying pan over a medium heat, scatter in 1 tablespoon of sesame seeds and toast until golden, then remove to a bowl.
- Place the pan back on the heat, drizzle in 1 tablespoon of groundnut oil, then add 1 x 225g salmon fillet, skin-side down. Fry for around 6 minutes, or until the skin is golden and crisp. Flip over and cook for roughly 5 more minutes, or until just cooked through in the middle – this will vary slightly depending on the thickness of your salmon, so use your instincts. Remove the salmon to a board, skin-side up, and leave to cool a little.
- Pop the frying pan back on a medium heat. Drizzle in 1 tablespoon of groundnut oil, add the garlic, chilli, ginger and coriander stalks, then fry for a couple of minutes, or until lightly golden.
- Add the cooked veg, and using a potato masher, lightly crush the potatoes. Toss everything together, season to taste with sea salt and black pepper, then fry for a couple of minutes. Remove from the heat.
- Trim and finely slice 2 spring onions, stir them through the potatoes with the coriander leaves, then spoon onto a serving platter.
- Flake over the cooked salmon and sprinkle with the toasted sesame seeds. Serve with the pickled cucumber and cut the remaining lime wedges for squeezing over.
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