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Ingredients
- 150 x mI white wine vinegar
- 50 gm caster sugar
- 25 gm mustard seeds lightly crushed
- 1 sm onion finely minced
- 1/2 sm cucumber finely sliced
- 1 tsp cornflour
- 10 sm thin salmon steaks
- 3 Tbsp. extra virgin olive oil
- 1 x salt and pepper
Directions
- To make the pickle place the wine vinegar caster sugar mustard seeds and onion into a small saucepan.
- Stand the pan on the simmering plate and stir till the sugar has dissolved. Continue to cook over a gentle heat till the onion is soft.
- Add in the cucumber and continue to cook for 1 to 2 min to soften the cucumber. Blend the cornflour with a little water.
- Stir into the cucumber mix and cook stirring till thickening.
- Transfer to a bowl and cold.
- Place the cleaned salmon steaks on the rack of the roasting tin.
- Brush lightly with extra virgin olive oil and season. Slide the roasting tin onto the second set of runners from the top of the roasting oven.
- Grill the salmon for 7 to 10 min depending upon thickness.
- Turn the salmon over brush with extra virgin olive oil and season.
- Repeat the grilling.
- Remove from the oven.
- Remove any skin from the salmon this is easier to do after cooking.
- Serve the salmon hot or possibly cool with the cucumber pickle.
- Salmon is easy to cook but it often needs a sauce or possibly dressing to add in flavour or possibly to make it different. Serve this salmon hot or possibly cool as part of a buffet lunch or possibly as a starter.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 188g | |
| Calories 516 | |
| Calories from Fat 420 | 81% |
| Total Fat 47.94g | 60% |
| Saturated Fat 6.0g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 348mg | 10% |
| Total Carbs 17.68g | 5% |
| Dietary Fiber 5.4g | 18% |
| Sugars 5.18g | 3% |
| Protein 7.49g | 12% |
