SEARED SALMON WITH HOT & SOUR CUCUMBER
Walnut Grove Recipe
Ingredients:
2 supreme's of salmon
1/3 of a cucumber
60ml rice wine vinegar
60g sugar
1/2 fresh red chili
1/2 small onion
1 tsp pink peppercorns
1/2 clove garlic
2 tbsp créme fraîche
3 tbsp olive oil
Preparation:
1. Peel cucumber then thinly slice either on a mandolin or by hand, and place in a bowl.
2.¨Place rice wine vinegar, sugar, thinly sliced chilies and pink peppercorns into a saucepan and boil for 1 minute. Add the garlic and pour over the cucumber; gently mix making sure you don't break the cucumber. Season to taste and place in fridge for 4 to 6 hours.
3 . When your cucumber has rested for sufficient time, and you are ready to serve this dish, place a heavy based non-stick frying pan onto a high heat until hot.
4 . Pour olive oil into the hot pan, and place the salmon presentation side down and fry until it is cooked halfway through the salmon. Turn the salmon and carry on cooking for around 1 minute, then turn off heat, leaving the salmon in the pan to finish cooking for around 2 to 3 minutes.
5. While the salmon is resting place the cucumber on to your plate, making sure some of the liquid is poured over it. Place salmon on top of the cucumber, spoon the créme fraîche over it (or mayonnaise if you prefer) and garnish with a bit of dill. It is now ready to serve.
Helpful hints
The cucumber can be prepared the day before, but is best made 6 hours before using. The amount of chili you use is up to you depending on how hot you like it. When buying pink peppercorns, as opposed to buying them dried, buy the jars of pink peppercorns in brine.
Serves 2