Barbecued salmon cutlets with sweet cucumber dressing

Name: Barbecued salmon cutlets with sweet cucumber dressing
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 2 small Lebanese (short) cucumbers, peeled, deseeded and finely diced; 1 red onion, finely chopped; 1 red chilli, finely chopped; 2 tablespoons pickled ginger, shredded; 2 tablespoons rice vinegar; 1/2 teaspoon sesame oil; 4 salmon cutlets; 1 sheet toasted nori (dried seaweed), cut into thin strips

October 2, 2012

easyTime:< 30 minsServes:4

A recipe from the Good Food collection.

Ingredients

2 small Lebanese (short) cucumbers, peeled, deseeded and finely diced
1 red onion, finely chopped
1 red chilli, finely chopped
2 tablespoons pickled ginger, shredded
2 tablespoons rice vinegar
1/2 teaspoon sesame oil
4 salmon cutlets
1 sheet toasted nori (dried seaweed), cut into thin strips

Method

Step 1
Combine the cucumber, onion, chilli, ginger, rice vinegar and sesame oil in a bowl, cover and stand at room temperature while you cook the salmon cutlets.
Step 2
Preheat a barbecue flatplate and lightly brush it with oil. Cook the salmon on the barbecue for about 2 minutes on each side, or until cooked as desired. Be careful you do not overcook the fish or it will be dry—it should be still just pink in the centre. Serve the salmon topped with the cucumber dressing, then sprinkle with strips of toasted nori. Serve with steamed rice.

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