Salmon, samphire & charred cucumber salad

Evoke memories of the seaside by using seaweed flakes or nori sushi sheets to enhance this salmon dish, complemented by a smoky, cucumber and samphire salad

Prep:30 mins
Cook:30 mins
plus 1 hr chilling

Serves 6
More effort

Nutrition per serving

kcal 354
fat 24g
saturates 4g
carbs 5g
sugars 5g
fibre 3g
protein 28g
salt 1.8g

Ingredients

1 tbsp seaweed flakes or nori sushi sheets, crushed
2 tsp chilli flakes
1 tbsp demerara sugar
finely grated zest 2 limes
750g boneless side of salmon
1 tbsp olive oil
2 large cucumbers, halved lengthways
2 green chillies, sliced
3 tbsp sushi ginger, chopped
150g samphire
1 tbsp sesame oil
2 bunches of peppery leaves, like watercress or mizuna

Method

Tip the seaweed flakes, chilli, sugar, lime zest and 1 tsp sea salt into a bowl and mix together. Lay the salmon flesh-side up on a tray lined with foil and scatter over the seaweed seasoning. Cover the tray with cling film and chill for 1 hr.
Heat the oven to 180C/160C fan/gas 6. Drizzle the salmon with a little olive oil and roast in the oven for 25-30 mins or until just cooked. Remove from the oven and leave to cool at room temperature.
While the salmon is cooling, heat a heavy frying pan or griddle. Brush the cut side of the cucumber with a little oil, place cut-side down in the pan and sear for 2 mins or until charred. Don’t worry if it blackens – the flavour will be great. When the cucumber is ready, remove from the heat and season with a little salt. Slice into chunky wedges and tip into a large salad bowl. Add the chilli, chopped ginger, samphire and sesame oil and toss everything together
Flake the salmon into big bite-sized pieces and add to the salad bowl along with the leaves. Gently toss the salad, being careful not to break up the salmon too much, then tip out onto a large platter.