Name: Crispy salmon with pickled cucumber salad
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 6 x 200g salmon fillets, skin on; 2 tablespoon olive oil; 1 tablespoon fresh dill sprigs; 4 (520g) lebanese cucumbers; 1 small_piece (100g) red onion, sliced thinly; 1 fresh long red chilli, cut into thin strips; 1/4 cup fresh dill, coarsely chopped; 1/4 cup (60ml) olive oil; 1/4 cup (60ml) lemon juice; 2 teaspoon caster (superfine) sugar

Ingredients

6 x 200g salmon fillets, skin on

2 tablespoon olive oil

1 tablespoon fresh dill sprigs

4 (520g) lebanese cucumbers

1 small_piece (100g) red onion, sliced thinly

1 fresh long red chilli, cut into thin strips

1/4 cup fresh dill, coarsely chopped

1/4 cup (60ml) olive oil

1/4 cup (60ml) lemon juice

2 teaspoon caster (superfine) sugar

Method

1.Make pickled cucumber salad. Cut cucumbers in half lengthways, remove seeds. Cut cucumber into long thin strips. Place cucumber in a large bowl with remaining ingredients, toss gently to combine. Season to taste.

2.Pat salmon dry with absorbent paper; season. Brush salmon with oil. Cook salmon, skin-side down, on a heated oiled barbecue (or grill or grill plate) about 3 minutes or until skin is crisp. Turn salmon, cook about 2 minutes or until cooked as desired.

3.Serve salmon with pickled cucumber salad, top with dill sprigs.

Salmon is best served a little rare in the centre to prevent drying out.
Note

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Ingredients

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