Chili Ginger Salmon Fillet With Cucumber Salad - cooking recipe

Ingredients

100 g bean sprouts
1 None cucumber, trimmed and peeled
2 None red chillies, deseeded and finely sliced
2 None limes, zested and juiced
4 tsp brown sugar
5-6 tbsp olive oil
2 None shallots, peeled and finely diced
1 piece (1cm) fresh ginger, peeled and finely grated
1 bunch coriander, leaves chopped
75 ml soy sauce
500 g salmon fillet (skinless), cut into 4 slices
200 g basmati rice

Preparation

Cut cucumber lengthwise into quarters and slice thinly. Mix together half of the chilis, half of the lime zest and lime juice, and 2 tsp brown sugar. Season, and whisk in 3 tbsp olive oil. Toss cucumbers and bean sprouts in the dressing.
To make spicy paste, mix shallots with remaining chilis, 2 tsp brown sugar, ginger, remaining lime zest and juice, cilantro, soy sauce, salt and pepper. Cook rice in boiling salted water according to package directions.
Heat 2-3 tbsp olive oil in a pan, and sear salmon for 2 mins. Turn the salmon and coat with the paste. cook for a further 2 mins. Drain the rice. Arrange rice and salmon on plates and serve with cucumber-sprout salad.