Wasabi and soy salmon with quick-pickled cucumber recipe
Wasabi and ginger adds a fiery kick to this barbecued salmon recipe which is cooled by the quick-pickled cucumber garnish. The salmon can be marinated for up to 12 hours in the fridge so it's the perfect get-ahead dish to serve to friends!
See method- Serves 4
- 15 mins to prepare and 5 mins to cook
- 243 calories / serving
- Dairy-free
Ingredients
- 3 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp wasabi paste
- 3cm ginger, peeled and grated
- ½ tbsp honey
- 4 x 130g skin-on salmon fillets
- 3 tbsp vinegar
- 1 tsp caster sugar
- ½ large cucumber, cut into ribbons with a vegetable peeler
- 1 spring onion, finely sliced, plus extra to serve
- 1 tsp sesame seeds
Each serving contains
- Energy
- 1015kJ 243.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 1.5g
- Sugars
- 8g
of the Reference intake
Carbohydrate 8.6gProtein 24.6gFibre 0.5g
Method
- Set the BBQ to a medium direct heat. Put the soy sauce, mirin, wasabi, ginger and honey in a medium mixing bowl and whisk together until well combined, then add the salmon and toss to coat. Allow to marinate for 15 mins while the barbecue heats up.
- Meanwhile, put the vinegar and sugar in a small mixing bowl and whisk together until the sugar has dissolved, then add the cucumber, spring onions and sesame seeds. Allow to pickle while you cook the salmon.
- Put the salmon, skin side up, onto the outer edge of the grill for 2½ mins, then flip and cook for another 2 mins. Drain the cucumber, then serve the salmon on top with a scattering of spring onions.
- Tip: To cook indoors, heat a griddle pan until just smoking and follow the BBQ timings, turning the heat down, or turning more often if they darken too quickly.
- See more Barbecue recipes
