Teriyaki salmon with cucumber salad

Name: Teriyaki salmon with cucumber salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Salmon fillet without skin; 6 TABLESPOONS Teriyaki sauce for fish; 2 cucumbers, salt; 1/2 bunch Chives; 50 g fresh or 1-2 tsp ger. Horseradish (glass); 3 TABLESPOONS white balsamic vinegar; 3-4 Tbsp Oil; 1 knife tip crushed chili

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Salmon fillet without skin
6 TABLESPOONS Teriyaki sauce for fish
2 cucumbers, salt
1/2 bunch Chives
50 g fresh or 1-2 tsp ger. Horseradish (glass)
3 TABLESPOONS white balsamic vinegar
3-4 Tbsp Oil
1 knife tip crushed chili

Directions

1
Wash the salmon fillet, dab dry and cut into 8 pieces. Sprinkle with Teriyaki sauce and cover and chill for about 20 minutes
2
Wash and peel the cucumbers and slice or slice them thinly. Mix with 1 teaspoon salt and leave to stand for a while. Wash chives, cut into fine rolls
3
Peel and finely grate the horseradish. Mix immediately with vinegar, chives and 1 pinch of salt. Fold in 2-3 tablespoons of oil
4
Let the cucumbers drip off a little if necessary. Mix with the horseradish vinaigrette and leave to stand briefly
5
Heat 1 tablespoon of oil in a large coated frying pan. Fry the salmon slices for about 2 minutes on each side
6
Season cucumber salad again with a little salt. Sprinkle with chilli and arrange with the salmon. Rice tastes good with it