Miso Salmon with Smacked Cucumber
Donal's Notes
A tender fillet of warm salmon in a sticky umami glaze is delicious on its own, but combined with brown rice and a smacked cucumber salad you are in for an Asian treat. ‘Smacked cucumber salad?!’ I hear you cry. Fear not, the salad of softened pieces of cucumber in a sharp pickle with cabbage, bean sprouts and toasted sesame seeds will have you converted.
For the salad:
To serve:
Instructions
Thinly slice the Chinese cabbage.
Place the rice wine vinegar and caster sugar in a serving bowl and whisk until the sugar has dissolved. Add the cucumber batons, Chinese cabbage and beansprouts and toss to coat. Set aside for at least 10 minutes, or up to 8 hours in the fridge.
Place the salmon in the dish and turn to coat. Leave to marinade in the fridge for 30 minutes and up to 2 hours or it can be used straight away.
While the rice is cooking, bake the salmon in the oven for 15 minutes until it is cooked through and flakes apart easily. Serve the salmon fillets with the cooked rice and cucumber salad. Sprinkle the sesame seeds over and serve.
