Chilli-dressed salmon with Thai cucumber salad

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Chilli-dressed salmon with Thai cucumber salad

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  • 0:20 Prep
  • 6 Servings
  • Capable cooks

Kick off a dinner party with drinks and this striking yet effortless starter.

Featured in
Starters recipes, Asian recipes

Ingredients

  • 2 tablespoons coconut vinegar (see note) or rice vinegar
  • 1 1/2 tablespoons caster sugar
  • 2 small red chillies, seeds removed
  • 1 Asian red eschalot, finely chopped (see note)
  • 1 tablespoon finely chopped coriander leaves
  • 2 teaspoons grated fresh ginger
  • 1 garlic clove, crushed
  • 2 teaspoons canola oil
  • 2 teaspoons fish sauce
  • 1 telegraph cucumber, cut into long, thin ribbons with a vegetable peeler, seeds discarded
  • 1 tablespoon lime juice
  • 1 tablespoon light soy sauce
  • 1 teaspoon honey
  • 1 teaspoon sesame oil
  • 750g smoked salmon or smoked trout

Method

  • Step 1
    Mix vinegar and sugar in a bowl, stirring to dissolve. Thinly slice 1 chilli and add to bowl with eschalot, coriander, ginger, garlic, canola oil and fish sauce. Toss cucumber in dressing and set aside while you prepare salmon.
  • Step 2
    Finely chop remaining chilli and mix with lime juice, soy, honey and sesame oil. Arrange salmon or trout on a platter and drizzle with dressing. Drain excess marinade from cucumber, then place on the platter with the salmon.

Notes

Available from Asian food shops.

  • Author: Valli Little
  • Image credit: Mark Roper
  • Publication: Taste.com.au

Source: taste.com.au

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