James Martin’s pan-roasted chilli salmon with cucumber ribbons is a flavour bomb that’s fast to whip up, especially when in a hurry
Ingredients
• 50ml olive oil
• 4 x 200g salmon fillets
• 100ml chilli sauce
• 1 cucumber
• 1 small bunch fresh dill
• 1 lemon, juiced and grated zest
• 50ml olive oil
• sea salt
• freshly ground black pepper
Method
1 Heat the oil a large non-stick frying pan, add the salmon and cook for 2 minutes. Turn the salmon over and pour the chilli sauce over it, basting the salmon frequently with the sauce.
2 Cook for a further 2 minutes, then remove and set aside.
3 Meanwhile, make the salad. Cut the cucumber into long ribbons using a vegetable peeler. Chop the dill.
4 Whisk the lemon juice and zest, olive oil and dill together, season with salt and pepper and toss the cucumber in the dressing.
5 Flake the salmon into the cucumber salad and toss through gently. Serve immediately.
Recipe courtesy of James Martin, extracted from Fast Cooking
