Teriyaki with salmon and cucumber salad

Name: Teriyaki with salmon and cucumber salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Salmon fillet without skin; 6 TABLESPOONS Teriyaki sauce; 2 (approx. 1 kg) Cucumbers; 7-10 Tbsp Salt; 1/2 bunch Chives; 1 piece(s) fresh horse radish (40-50 g); 4 TABLESPOONS White balsamic; 1/2 TEASPOON Sugar; 6 TABLESPOONS Oil; 1 knife tip crushed chili

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Salmon fillet without skin
6 TABLESPOONS Teriyaki sauce
2 (approx. 1 kg) Cucumbers
7-10 Tbsp Salt
1/2 bunch Chives
1 piece(s) fresh horse radish (40-50 g)
4 TABLESPOONS White balsamic
1/2 TEASPOON Sugar
6 TABLESPOONS Oil
1 knife tip crushed chili

Directions

1
Wash the salmon fillet, dab dry and cut into 8 slices. Drizzle the fillets with Teriyaki sauce and cover and chill for about 20 minutes. In the meantime, wash and peel the cucumbers and slice them into thin slices. Mix the cucumber slices with a little salt and leave to stand. Wash chives, shake dry and cut into fine rolls. Peel horseradish and grate finely. Mix vinegar, 1-1 1/2 tablespoons (approx. 15 g) grated horseradish, chives, sugar and a little salt.
2
Fold in 4 tablespoons of oil. Drain the cucumbers on a sieve and mix with the horseradish vinaigrette. Allow to soak briefly. Heat 2 tablespoons of oil in a large, coated pan. Drain the salmon slices and fry them in the hot oil, turning for about 2 minutes (in the middle still slightly raw!). Season the cucumber salad to taste again. Sprinkle with crushed chilli and serve with the salmon slices