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Ingredients
- 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)
Method
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.
