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Angela Hartnett’s warm salmon and pickled cucumber salad recipe

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Angela Hartnett recipe

Angela Hartnett’s warm salmon and pickled cucumber salad recipe.

I have grown to love horseradish over the past few years, and not just with roast beef. It works very well with sesame oil, soy sauce and certainfish, and is used a fair amount in Japanese cooking. You can serve it freshly grated with this dish, or use a good-quality horseradish cream such as Trackelments.

I like combining salmon, which can be mild in flavour, with strong tastes such as horseradish, soy and even chilli. You can easily add some chilli heat to this dish, if you like.

This is the ideal quick meal – it is perfectly possible to cook it in 20 minutes from start to finish.

Serves four
1 cucumber
25ml soy sauce
75ml sesame oil
10ml white wine vinegar
2 heads of broccoli cut into florets
2 tbsp olive oil
4 salmon fillets, skin removed, 120g each
½ bunch of dill, chopped
Salt and pepper
Method

Leaving the skin on, cut the cucumber into 8cm long strips, discarding any seeds. Place in a bowl and add the soy sauce, sesame oil and white wine vinegar. Season to taste with salt and pepper and allow to marinate.

Bring a saucepan of salted water to the boil, add the broccoli and cook for five minutes until just cooked. Drain and allow to cool.

Heat the olive oil in a frying pan and cook the salmon for two minutes on each side, depending on the thickness (up to a maximum of five minutes in total). Remove from the pan and allow to cool until it is cold enough to handle. Then break it into flakes.

In a large bowl, mix the salmon, broccoli and marinated cucumber, tipping in as much of the marinade as you like. Finish with the chopped dill, mix well and check the seasoning.

Serve on a large plate with spoons of horseradish cream or grated fresh horseradish. Serve immediately.

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