Serves 2
Total Time: 30 Minutes
Ingredients:
The South Devon Chilli Farm Hot Habanero Honey
The South Devon Chilli Farm Hot Habanero Oil
350g Salmon
50 ml Dark Soy Sauce
1 Large Garlic Clove
20 ml Rice Wine Vinegar
Cucumber
Radishes
Spring Onions
Lime
Sesame Seeds
Salt
Method:
Marinade the salmon in the soy, vinegar, sliced garlic, a good drizzle of hot honey and a splash of chilli oil.
Smash the cucumber with a large knife/rolling pin. Slice into large chunks. Thinly slice a few radishes and spring onions. Add to a bowl with a good pinch of salt, the juice of half a lime and a splash of chilli oil. Mix well and set aside.
Bring a frying pan to a medium/high heat. Add a small splash of oil before placing the salmon skin side down. Cook the salmon for 4/5 minutes until the skin has released from the bottom of the pan. Turn over and cook for 1 minute on the other side. Reduce the heat to medium/low. Flip back once again, pour in the salmon marinade and baste the salmon until it is nicely glazed.
Allow the salmon to rest for 1 minute on a separate plate.
Serve the glazed salmon over the smashed cucumber salad and top with more hot honey, a squeeze of lime, finely sliced spring onions and sesame seeds.
