Serves 4, Total Time: 25 Minutes
- 4 x 200g salmon fillets
- 1 tbsp olive oil
- 2 tsp dried chilli flakes
For the salad:
- 2 large Lebanese cucumbers, halved and sliced
- 15g fresh coriander, leaves picked
For the dressing:
- 30ml lime juice
- 1/2 tbsp fish sauce
- 1/2 tbsp rice wine vinegar
- 1 tsp honey
- 1 garlic clove, minced
Bring a large frying pan to high heat and add olive oil. Next, place the salmon steaks in the pan and sprinkle with chilli flakes. Cook for 2-3 minutes each side, or until cooked to your liking. A little undercooked is recommended.
Meanwhile, make the dressing by adding all ingredients to a jar and shaking very well to combine.
Place cucumber and coriander in a bowl and toss with dressing.
Divide salad on 4 plates and place a pieces of chilli salmon on each.