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by Hugh McNally

This Asian inspired dish is perfect to enjoy on a long summer evening

Serves 4
Preparation time: 15 - 20 minutes
Cooking time: 10 - 12 minutes

Ingredients:

• 4 x 5oz Salmon Darnes with Skin on
• 2 teaspoons of vegetable oil
• 2 tablespoons of lime juice
• 3 tablespoons of brown sugar
• 1 teaspoon of Asian fish sauce
• 1 tablespoon of soy sauce
• 1 teaspoon of chilli flakes
• 1 cucumber sliced into ribbons
  
• Half a cup of coriander
  
• Bunch of sliced spring onion, chopped

Method:

1. Heat the vegetable oil in a non stick pan.
2. Place the salmon in the pan flesh side down. Cook for 2-3 minutes on each side.
3. Combine the lime juice, brown sugar, Asian fish sauce, soy sauce and chilli flakes.
4. When the fish is cooked add this mixture to the pan. Reduce until it becomes just slightly sticky (Approx 3-4 minutes) spooning over the salmon as it cooks.
5. To make the salad use a vegetable peeler to slice the cucumber into ribbons, avoiding the seeds in the centre.
6. Toss the cucumber, spring onion and coriander together and place handfuls onto each serving plate.
7. Serve the salmon placed on top and drizzle with any remaining sauce from the pan.

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