Salmon & Cucumber Salad, Perfect for Summer 2015

Posted on: May 27 2015

Salmon and Cucumber Salad**(GF)


2 slices (200g) Salmon fillet skin off
¼ Cucumber finely sliced
1 bunch Mint leaves
½ dsp Pickle ginger
1unit Bird’s eye chilli finely chopped
½ dsp Shallot thinly sliced
50g Baby mixed leaves
2dsp Sunflour oil

1 dsp red wine vinegar
1 ½ dsp olive oil
½ dsp chopped shallots
1 dsp hot water
¼ tsp crushed black pepper corn
1dsp honey
¼ dsp sugar
¼ tsp Salt

Cooking Method:
To make the dressing
Mix all the ingredients together and keep to one side.
Mix cucumber, mint, pickle ginger, bird’s eye chilli ,shallot and dressing together
Keep to one side
Bring the pan to medium high heat add the oil and pan fry salmon 1 minute on each side
Put on baby mixed leaves and on top with cucumber salad