Tastes of Summer!

A crisp tasting cucumber relish to compliment a lightly spiced fish dish makes for the quintessential flavours of summer. Each 125g fillet can be served with new potatoes and a green salad as a main dish. It can also be served on toasted sourdough or cooked mini filo cases as a starter, topped with the cucumber relish. Serves 2 as a main, 4 as a starter

Lightly Spiced Salmon with Cucumber Relish

Ingredients

2 x 125g organic salmon fillets

½ teaspoon salt

2 teaspoons lemon juice

1 Tablespoon Greek yoghurt

1 Tablespoon whole grain mustard

½ teaspoon coconut sugar

Black pepper

Pinch of red chilli flakes (optional)

For the relish

1 mini cucumber (about 150g)

½ small red onion

ginger root (about 1 cm square)

¼ teaspoon salt

2 teaspoons toasted sesame seeds

1 Tablespoon chopped coriander

1 Tablespoon olive oil

1 Tablespoon white wine vinegar

½ teaspoon coconut sugar

A few drops of toasted sesame oil

Score the skin of the salmon fillets and then cut each one across to form 2 squareish pieces.

In a shallow bowl, mix the salt with the lemon juice and the place the salmon in the bowl, flesh side down. Set aside for 10 minutes

In a small bowl, mix the yoghurt, mustard, the sugar and a few turns of black pepper.

Take the pieces of salmon and pat them dry with a piece of kitchen towel.

Coat the flesh with the yoghurt/mustard mixture.

About 10 minutes before serving, turn the grill on high to get really hot.

Make the relish. Finely slice the red onion. Slice the cucumber with a vegetable peeler. Chop the ginger and pound it with the salt in a mortar until it is pulpy. Place in a bowl and add the oils, vinegar, sugar, sesame seeds and coriander. Mix well and add the cucumber and the red onion.

Back to the salmon. Grease an oven tray and place the salmon on it, skin side up. Grill for 2/3 minutes until the skin is bubbling and cooked (the lemon juice will have “cooked” the underside). Remove from the heat and leave to rest for 2 minutes. Place the cucumber relish on a plate and top with the salmon. Sprinkle with the chilli flakes (if using) and serve.