Wasabi Salmon with Cucumber Salad

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 x 125g salmon fillets
• oil
• 1 tbsp wasabi paste
• ½ small cucumber
• 1 small red chilli, cut into rings
• 2 tbsp rice wine vinegar
• 1 tsp golden caster sugar
• 1 tsp salt
• 2 tsp poppy seeds
• 150g steamed rice, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Halve the cucumber lengthways, scrape out the seeds with a spoon, then slice the cucumber thinly into half-moons.

2. In a bowl, stir the rice wine vinegar, golden caster sugar and salt until dissolved. Add the cucumber and red chilli rings, toss well and set aside for 10 minutes.

3. Pat the salmon fillets dry. Mix the wasabi paste with a little oil and spread it over the top and sides of each fillet.

4. Heat a splash of oil in a nonstick frying pan over medium-high heat. Add the salmon and cook for 2 to 3 minutes per side, until the flesh is opaque and flakes or reaches 145°F (63°C) in the thickest part.

5. Transfer the salmon to a plate and rest for 1 minute.

6. Toast the poppy seeds in a dry pan over medium heat for about 1 minute, shaking often, until fragrant.

7. Spoon the steamed rice onto plates, add the salmon, and serve with the cucumber salad. Sprinkle the toasted poppy seeds over the salad before serving.