Cucumber and salmon salad with sesame dressing

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• 0:25 Prep


• 0:05 Cook


• 
  25 Servings


• Capable cooks

Dress up summer vegies and transform them from side-order stand-ins to global superstars.

Featured in
Salad recipes, Fish recipes

Ingredients

• 3 x 250g pieces salmon fillet, skinned, pin-boned


• 1 tablespoon rice bran oil


• 2 small Lebanese cucumbers, peeled into long, thin strips


• 1 cup coriander sprigs


• 2 cups bean sprouts


• 1 long red chilli, seeded, finely chopped

Sesame dressing

• 2 tablespoons sesame seeds


• 1 spring onion, finely chopped


• 1 teaspoon sesame oil


• 1 1/2 teaspoons caster sugar


• 60ml (1/4 cup) tamari (see note)


• 1/2 small clove garlic, finely chopped


• 1 1/2 tablespoons rice vinegar

Method

• 
  
  
  Step 1
  
  
  
  
  To make sesame dressing, stir sesame seeds in a small frying pan over low heat for 2 minutes or until lightly browned. Coarsely grind using a mortar and pestle. Transfer to a small bowl. Add onion, sesame oil, sugar, tamari, garlic and rice vinegar, and stir to combine. Makes 125ml (1/2 cup).
  
  
  


• 
  
  
  Step 2
  
  
  
  
  To marinate salmon, cut each piece of fish into 3 widthwise, then cut thick pieces in half horizontally. Place salmon and 2 tablespoons dressing in a bowl and toss to coat.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Heat a frying pan over high heat until hot, then add rice bran oil. Cook salmon, in 2 batches, for 30 seconds each side or until browned but still pink in the centre.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Place the cucumbers, coriander, bean sprouts and chilli on a platter and toss to combine. Top with salmon, then drizzle with remaining sesame dressing to serve.
  
  
  

Nutrition

• 327 kj

  Energy




• 5g

  Fat Total




• 1g

  Saturated Fat





• 8g

  Protein





• 179.95mg

  Sodium




• 1g

  Carbs (sugar)




• 1g

  Carbs (total)

All nutrition values are per serve

Notes

Tamari, available from supermarkets and health food shops, is sweeter than soy sauce. Substitute soy sauce.

• Author: Sophia Young


• Image credit: Ben Dearnley


• Publication: MasterChef

Source: taste.com.au