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Ingredients
Method
- 3 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp wasabi
- 3cm ginger, grated
- ½ tbsp runny honey
- 4 x skin-on salmon fillets
- 3 tbsp vinegar
- 1 tsp sugar
- ½ cucumber, cut into ribbons with a peeler
- 1 sliced spring onion
- 1 tsp sesame seeds
- Preheat the grill to medium. Pour the soy sauce, mirin, ginger, honey and wasabi into a bowl and whisk until combined, then add the salmon and toss to coat. Marinate for 15 mins. Meanwhile, mix the sugar and vinegar in a bowl until the sugar has dissolved, then stir in the cucumber ribbons, spring onions and sesame seeds. Leave to pickle until ready to serve.
- Place the salmon, skin side up, under the grill for 3 mins, then flip and cook for another 2 mins or until done to your liking. Drain the cucumber and serve alongside the salmon with a scattering of spring onions.
10 mins
4 serving
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