Salmon Fillets with Crispy Skin and Thai Cucumber Salad
Peel the cucumbers. Use a vegetable peeler to slice strips of cucumber from one end to the other. Discard the centre seeds. Place the cucumber in a colander and allow to drain for around 30 minutes.
Toss the cucumber with the chopped coriander, shallots, and chilli, and set aside until ready to serve.
Prepare the barbecue for direct cooking over medium- high heat (210° to 240°C) with a hotplate or Weber Ware Frying Pan.
Lightly brush the salmon fillets all over with olive oil. Season with salt. Place the salmon on the pre-heated hotplate or frying pan and cook over direct medium-high heat, skin side down, for 4 minutes. Turn the fillets and cook for another 2 or 3 minutes. Remove from the barbecue.
In a bowl dissolve the brown sugar in the lime juice and fish sauce, and then whisk in the vinegar. Season with pepper and whisk in the peanut oil. Mix well and then pour over the salad. Serve with the salmon.
Ingredients
Directions
Peel the cucumbers. Use a vegetable peeler to slice strips of cucumber from one end to the other. Discard the centre seeds. Place the cucumber in a colander and allow to drain for around 30 minutes.
Toss the cucumber with the chopped coriander, shallots, and chilli, and set aside until ready to serve.
Prepare the barbecue for direct cooking over medium- high heat (210° to 240°C) with a hotplate or Weber Ware Frying Pan.
Lightly brush the salmon fillets all over with olive oil. Season with salt. Place the salmon on the pre-heated hotplate or frying pan and cook over direct medium-high heat, skin side down, for 4 minutes. Turn the fillets and cook for another 2 or 3 minutes. Remove from the barbecue.
In a bowl dissolve the brown sugar in the lime juice and fish sauce, and then whisk in the vinegar. Season with pepper and whisk in the peanut oil. Mix well and then pour over the salad. Serve with the salmon.
