Pan-fried salmon with spicy cucumber dressing
200ml rice-wine vinegar
75g caster sugar
1 Lebanese cucumber (finely chopped)
1 tbsp coriander (chopped)
2 small red chillies (finely chopped)
1 eschalot (chopped)
1 tbsp roasted peanuts (chopped)
butter
extra virgin olive oil
4 salmon portions (about 180g each, bones removed)
For dressing
Stir 200ml rice-wine vinegar and 75g caster sugar in a small pan over low heat until sugar is dissolved. Allow to cool. Add 1 Lebanese cucumber (finely chopped), 1 tbsp coriander (chopped), 2 small red chillies (finely chopped), 1 eschalot (chopped) and 1 tbsp roasted peanuts (chopped).
Heat 1 tbsp butter and 2 tbsp extra virgin olive oil in a frying pan over medium heat. Cook 4 salmon portions (about 180g each, bones removed) skin side down for 2-3 minutes. Turn and cook 2-3 minutes or until cooked as desired. Drain on absorbent paper.
To serve
Serve with cucumber dressing and steamed snow peas.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up