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Thursday 17 April 2014

Oriental glazed salmon with cucumber and radish salad

If you are having a barbecue you may want to consider this recipe, however, it can also be cooked using a griddle pan indoors.
So here is ……Succulent barbecued salmon with a tangy Asian glaze, on a refreshing summer watercress salad.
Serves 4
Preparation time: 20 minutes
Cooking time: 10 minutes
Cooling time: 30 minutes (marinating)
1 tablespoon brown sugar
2 teaspoons mirin (rice wine)
3 tablespoons light soy sauce
3 teaspoons rice vinegar
4 skin on salmon fillets
1 cucumber
4-5 radishes, sliced into very thin discs
3 spring onions, thinly sliced
½ x 75g bag watercress
1 teaspoon toasted sesame oil
1) In a bowl, mix together the brown sugar, mirin, 1 tablespoon of the soy sauce and 2 teaspoons of the rice vinegar to make the marinade.
2) Place the salmon fillets in a shallow dish and spoon over the marinade. Leave to marinate for about 30 minutes.
3) Meanwhile make the salad, peel the cucumber and cut it in half across. Use a vegetable peeler to slice the cucumber lengthways into long thin ribbons; stop when you get to the seeds in the centre (discard these).
4) Place the cucumber ribbons in a large salad bowl along with the radishes, spring onions and watercress. Make the dressing by whisking together the remaining light soy sauce, sesame oil and remaining rice vinegar. Drizzle over the salad and toss gently.
5) Heat the barbecue to a medium-high temperature (or use a griddle pan if not barbecuing).
6) Barbecue the salmon, skin-side down, for 5 minutes then flip over and cook for a further 3-4 minutes, or until it’s opaque and the flesh flakes easily.
7) Serve with the cucumber ribbon salad.
Tip: You could also use this simple oriental marinade on chicken or prawn skewers, which are perfect for the barbecue as well.
As you will have read this recipe does contain a little brown sugar as part of the marinade, so if you are diabetic, it may be wise to check your blood sugar numbers on your meter.
All the best Jan


Anonymous said...

Weather for tomorrow looks good, may try this recipe. Thanks.

Lowcarb team member said...

Many thanks for your comment Sue


All the best Jan