Cucumber and Salmon Salad with Mustard and Fennel
Photography by Josh Griggs.
The perfect summer evening salad – light, delicious and easy to put together. Serve with a bowl of cooked rice for a more substantial meal.
Serves: 4
INGREDIENTS
⅓ cup apple cider vinegar
1 tablespoon caster sugar
½ teaspoon sea salt
good grind pepper
1 tablespoon wholegrain mustard
1 small red onion, very finely sliced
250 grams fresh salmon
1 slim telegraph cucumber or 3 Lebanese cucumbers
1 small fennel bulb, very thinly sliced, fronds reserved
olive oil
METHOD
Put the vinegar, sugar, salt, pepper and mustard in a small saucepan and bring to a boil. Add the onion and simmer for 1 minute. Tip into a large bowl and chill until cold.
Slice the salmon thinly against the grain and add to the chilled marinated onions, tossing to coat the salmon in the liquid.
Shave the cucumber with a vegetable peeler into long thin slices, discarding the inner core. Add to the salmon along with the shaved fennel and half of the roughly chopped fennel fronds.
Transfer the salad to bowls and garnish with more fennel fronds and a drizzle of olive oil. Season with salt and pepper.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!