December 19, 2018
src="http://venice-fishing.com/wp-content/uploads/2018/12/Chilli-dressed-salmon-with-Thai-cucumber-salad.jpg" srcset="https://img.taste.com.au/TZGO5zoW/w720-h480-cfill-q80/taste/2016/11/chilli-dressed-salmon-with-thai-cucumber-salad-32264-1.jpeg 720w, https://img.taste.com.au/M5WasBUH/w643-h428-cfill-q90/taste/2016/11/chilli-dressed-salmon-with-thai-cucumber-salad-32264-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Chilli-dressed salmon with Thai cucumber salad"
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(6) Rate it
- 0:20 Prep
6 Servings- Capable cooks
Kick off a dinner party with drinks and this striking yet effortless starter.
Featured in
Starters recipes, Asian recipes
Ingredients
- 2 tablespoons coconut vinegar (see note) or rice vinegar
- 1 1/2 tablespoons caster sugar
- 2 small red chillies, seeds removed
- 1 Asian red eschalot, finely chopped (see note)
- 1 tablespoon finely chopped coriander leaves
- 2 teaspoons grated fresh ginger
- 1 garlic clove, crushed
- 2 teaspoons canola oil
- 2 teaspoons fish sauce
- 1 telegraph cucumber, cut into long, thin ribbons with a vegetable peeler, seeds discarded
- 1 tablespoon lime juice
- 1 tablespoon light soy sauce
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 750g smoked salmon or smoked trout
Method
Step 1
Mix vinegar and sugar in a bowl, stirring to dissolve. Thinly slice 1 chilli and add to bowl with eschalot, coriander, ginger, garlic, canola oil and fish sauce. Toss cucumber in dressing and set aside while you prepare salmon.
Step 2
Finely chop remaining chilli and mix with lime juice, soy, honey and sesame oil. Arrange salmon or trout on a platter and drizzle with dressing. Drain excess marinade from cucumber, then place on the platter with the salmon.
Notes
Available from Asian food shops.
- Author: Valli Little
- Image credit: Mark Roper
- Publication: Taste.com.au
Source: taste.com.au
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