Sesame seeds and red chilli make this succulent salmon dish even more flavoursome – and it only takes 15 mins to prepare
- 1 cucumber, peeled, deseeded and chopped
- 1 red chilli, finely chopped
- 1tbsp finely chopped coriander
- 1tsp rice wine vinegar
- 1tsp mirin (or rice wine)
- 1tsp sesame oil
- 1tbsp groundnut oil
- 4 salmon fillets
- 1tbsp sesame seeds
- 4 heads pak choi, halved lengthways
Mix the cucumber, chilli and coriander in a bowl. Blend together the rice wine vinegar, mirin and sesame oil, pour over the cucumber and set aside.
Heat the groundnut oil in a pan and cook the salmon for 2-3 mins on each side or until just cooked through. Remove, sprinkle with the sesame seeds and keep warm.
Steam the pak choi for 2 mins or until just wilted, and serve with the salmon and the cucumber sauce.
If you can't find pak choi, baby leaf spinach or any other Chinese greens work just as well.