Salmon with Pickled Radish, Cucumber Salad and Wasabi-Ginger Mayo by Steven Dolby
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Serve 3-4 people
180g Radishes (thinly sliced)
110g Cucumber (skin removed peeled into long strips)
1/2 Small yellow onion (thinly sliced)
2 Tsp Sesame seeds
1 Cup white vinegar
2 Tbsp brown sugar
WASABI GINGER MAYO
1 Cup mayonnaise
Fresh ginger (grated to taste)
Wasabi paste (to taste)
1 Tsp fresh dill (chopped)
6 oz Salmon fillets
For the Pickled Salad
Add vinegar to pan, followed by sugar. Mix well and bring to a boil.
Take off the heat and allow it to cool.
Once cool, pour into a bowl and add cucumber, radish and onion.
Place in the refrigerator for one hour.
After an hour, strain the vinegar using a colander and transfer the ingredients to a bowl.
Add watercress, followed by sesame seeds.
For Wasabi Ginger Mayo
Add mayo to a bowl followed by grated ginger, wasabi and chopped dill.
Stir well and place in the refrigerator.
Season the salmon well with salt.Followed by a drizzle of olive oil.
Add to a pan and cook. Once the salmon is cooked, leave to rest.
© STEVEN DOLBY