|1/2||cucumber — julienned|
|1||red pepper — small, chopped|
|2||spring onions — finely diced|
|radishes — pink, thinly sliced|
|1||avocado oil — or ground nut oil|
|1 tsp||sesame oil|
|1||vinegar — rice wine|
|1/2 tsp||castor sugar|
|1/2 tsp||poppy seeds|
|1/2 tsp||sesame seeds — black|
|salt and freshly ground black pepper — to taste|
|1/2 tsp||coriander — ground|
|1||dried chilli flakes|
|lime — zest only|
|2||soy sauce — light|
|limes — juice only|
|sea salt — flakes|
|micro herbs — to garnish|
For the salad, whisk all the dressing ingredients together until combined. Place all the prepared salad ingredients in a bowl and pour over the dressing. Toss lightly and set aside while you prepare the salmon.
Heat a pan until hot. Do not add oil to the pan as it will smoke and burn. Rather, drizzle the fish with a little flavourless nut or olive oil. Season on both sides with coriander, chilli, lime zest and sea salt flakes. Once the pan is hot, place the salmon skin side down in the pan and cook 3-4 minutes. Turn over and continue to cook until the pink flesh is opaque or done to your liking.
Drizzle with the honey, soy sauce and lime juice. Turn the salmon over so that the glaze coats the fish on all sides. Remove from the pan, cover with foil and allow to rest for a minute or two. Divide the cucumber salad between four plates, place the salmon fillet on top and finish with a handful of colourful micro-herbs.