Marinated Salmon with Speedy Pickled Cucumber Salad

Super healthy and so tasty, great for a midweek meal.  This marinade gives the salmon a rich savoury yet also sweet coating which is delicious and moreish!

Serves 2 - 3

Ingredients

Approx. 300g Salmon, cut into large chunks

1 tablespoon Dark Soy Sauce

1 tablespoon Honey

1 tablespoon Sweet Hoisin Sauce

3-4 drops Toasted Sesame Oil

For the pickled cucumber

1 Cucumber

1 tablespoon Cider Vinegar (rice wine or white wine vinegar also work)

Pinch of Sea Salt

Sprinkling of Caster Sugar

For the dressing

1 Red Chilli, finely chopped

1 Large Garlic Clove, minced

2 tablespoons Sunflower or Groundnut Oil

1 tablespoon Honey

1 teaspoon Dark Soy Sauce

the Juice of 1 Lime
Freshly ground black pepper

Shredded crunchy lettuce

• Combine the soy sauce, honey, hoisin sauce and the sesame oil in a bowl then tip salmon into it and turn over so that it is covered with the marinade.  Cover and put in the fridge for at least an hour.
• Peel the cucumber into long ribbons using a vegetable peeler and put it into a bowl.  Sprinkle over the vinegar, sea salt and caster sugar then toss it together to coat the ribbons.  Put it in the fridge for 20 minutes or longer.  Preheat the oven to 220C (fan).
• Take the pieces of salmon out of the marinade and place them, evenly spaced on a well oiled baking tray.  Roast in the hot oven for 10 minutes then take it out, baste the salmon with the oily juices (this gives it a glazed sheen) and leave to rest for a few minutes while you put the salad together.
• Make the dressing by simply whisking all the ingredients together.  Toss the shredded lettuce in the dressing then divide it onto your plates. Top with handfuls of drained cucumber ribbons, pile on the salmon then drizzle with a touch more dressing.