Salmon with Cucumber Coleslaw Recipes

Ingredients :

1 Lebanese cucumber

200g green cabbage, sliced thinly

80ml rice wine

vinegar, plus 1 tbsp extra

2 tsp sugar, plus 90g extra

60ml fish sauce

4 spring onions, thinly sliced

1 tsp sambal oelek

4 x 200g salmon fillets

1 tbsp oil

15g loosely packed fresh coriander leaves

1. Cut the cucumber in half lengthways.
2. Remove the seeds with a tsp and cut the flesh into very thin slices on the diagonal.
3. Place in a large bowl with the cabbage.
4. Combine the vinegar, sugar and 1 tsp salt in a small saucepan.
5. Simmer until the sugar and salt dissolve.
6. Cool slightly then pour over the cucumber and cabbage and refrigerate.
7. Place the extra sugar and 2 tbsp water in a small, heavy based saucepan.
8. Cook over medium heat for 5 minutes, shaking the pan occasionally, until the sugar melts and turns golden brown.
9. Remove from the heat and add the fish sauce (be careful as if will splatter), remaining vinegar, spring onion and sambal oelek.
10. Season the salmon lightly with salt.
11. Heat a large heavy based frying pan over medium heat, add the oil, and then add the salmon and cook on one side for 1 minute, or until browned.
12. Turn over and cook the other side for 1 minute.
13. Reduce the heat to medium and add the sauce.
14. Turn the salmon to coat thoroughly in the glaze.
15. Add the coriander to the cabbage mixture, toss to combine and season to taste.
16. Place the salmon on top of the coleslaw and serve with boiled rice.

Ready to eat in 30 minutes

Serves 4 - 6

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