I think this might be the perfect summer lunch recipe. We've used our Lemon Drop Chilli Jam to marinate fresh salmon, which once cooked gives a lovely warm (not too hot!) spice to the fish. Add more chilli jam if you'd like it hotter!
Paired with some pickled cucumber and edamame beans for a fresh bite, this is a simple, delicious summer dish.
Serves 2
DIFFICULTY: easy
INGREDIENTS:
FOR THE CUCUMBER:
150ml white wine or rice wine vinegar
50g caster sugar
1/2 cucumber
FOR THE SALMON:
1 lime
1 tsp runny honey
1 tsp sesame oil
2 thick-cut salmon fillets
Sea salt & cracked black pepper
TO SERVE:
1 pack microwave sticky rice
100g cooked edamame beans
2 tbsp sesame seeds, toasted
Chilli mayo, if desired
METHOD:
- First make the pickled cucumber. Combine the vinegar and sugar in a bowl and place in the microwave for 30 seconds to warm slightly. Stir to dissolve the sugar and allow to fully cool.
- Using a Y-shaped vegetable peeler, peel the cucumber into thin ribbons before submerging into the vinegar solution. Allow the cucumber to pickle for ideally at least 1 hour.
- In the meantime, preheat oven 200C/180C fan/gas 6 and make the spicy marinade.
- Spoon the Lemon Drop Chilli Jam into a bowl before grating in the zest of the lime and squeezing in the juice. Add the honey and oil then give all the ingredients a good mix.
- Place the salmon, skin side down, in a baking tray and season with salt and pepper. Liberally spoon over the prepared marinade and place in the oven to bake for 12 - 15 minutes (approximately 4 minutes per 1cm thickness) until the salmon is just cooked through.
- Remove from the oven and allow to rest for 1 minute whilst you prepare the rice and edamame. Serve the rice and the edamame into a shallow bowl before placing the cooked salmon on top along with any cooking juices or remaining marinade. Drain a generous spoon of cucumber from the brine and place on top the salmon to finish. Sprinkle with a handful of sesame seeds and and chilli mayo if desired.
