Korean-style grilled salmon with cucumber pickle

1. 1

   To make the cucumber pickle, heat the oil in a small frying pan and fry the garlic, ginger and chilli. Add the cucumber and cashew nuts and fry for 3-4 minutes. Stir in the sesame oil, soy, vinegar and coriander and taste. Set aside in a serving bowl.

2. 2

   To make the salmon, blitz all of the ingredients except the salmon and vegetable oil in a food processor or blender. Coat the salmon in the paste.

3. 3

   Heat the grill to hot. Grease a baking tray with the vegetable oil and place the salmon on the tray. Cook the salmon under the hot grill for 6-8 minutes until blistered.

4. 4

   Meanwhile, to make the bok choi, heat the oil and fry the garlic until crisp. Add the vinegar, soy sauce and sugar and cook until reduced to a syrup. Spoon this over the bok choi in a serving bowl.

5. 5

   To make the blanched bok choi, bring a large pan of salted water to the boil, then add the bok choi and blanch for 2-3 minutes. Use a slotted spoon to remove from the water and drain.

6. 6

   Serve the salmon with the bok choi and cucumber pickle. Top with the sliced red chilli.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.