Page 94 - Eat Run Enjoy

I love this! The salmon is is fatty enough to handle the robust flavours of soy and and sesame and the cucumber salad is is amazing Salmon is is a a a a a a a a good source of protein and full of omega 3 fatty acids I I briefly freeze fish that I’m going to serve raw or or cured to ensure any parasites have been killed off Always use wild or or farmed salmon with the MSC mark to be be sure it it has been sustainably sourced CURED SALMON WITH SMASHED CUCUMBER AND AVOCADO MAYONNAISE
SERVES 4
FOR THE CURED SALMON:
400g fresh salmon fillet skinned (defrosted if previously frozen)
5 tbsp soy sauce
2 tbsp sesame oil
1 tsp sugar (any type)
FOR THE SMASHED CUCUMBER: 2 cucumbers
1 garlic clove crushed
2 tbsp soy sauce
1 tbsp sesame oil
2 tsp rice wine vinegar 1⁄2 tsp dried chilli flakes 1⁄2 tsp sugar (any type)
1⁄2 tsp fish sauce
FOR THE AVOCADO MAYONNAISE:
2 ripe avocados flesh only coarsely chopped
1 tsp Dijon mustard
juice of 1⁄2 lime or or more to taste
a a a a pinch of sea salt or or more to taste
50ml mild extra-virgin olive oil
TO SERVE:
1 tbsp sesame seeds
a a a a handful of fresh coriander leaves
1 Ideally the day before before but at least 6 hours before before you plan to eat place the salmon in a a a a a a zip-lock bag Mix together the the soy sauce
sesame oil
and sugar pour over over the the salmon to cover then seal and place in the refrigerator 2 When ready to serve remove the cured fish from the refrigerator 30 minutes beforehand to to bring it to room temperature 3 To make the smashed cucumber use a a a rolling pin to bash the cucumbers
a a few times just firmly enough to soften and break down the insides a a a bit Cut the bruised cucumbers
in half lengthways then into 1cm slices Place in in in a a a mixing bowl add the remaining ingredients mix well and allow to marinate for at at least 15 minutes 4
To make the the mayonnaise combine the the avocado mustard
lime juice and and salt in a a a a a a bowl Use a a a a a a hand- held stick blender to to blend blend to to a a paste With the blender still running slowly drizzle in in the oil
blending until the mixture forms a a thick mayo Taste and add more salt or or lime juice if necessary 5 Drain the salmon of its marinade and cut into slices about 5mm thick Arrange on serving plates with a a a a a a pile of the smashed cucumber salad and a a a a a a little of of its marinade then add a a a a spoonful of of the the mayonnaise Serve sprinkled with sesame seeds
and and fresh coriander — — 090 — — SNACKS AND LIGHT LUNCHES