1. Combine the soy sauce and miso to form a paste and use this to coat the salmon.
2. Toss the cucumber and pepper in a bowl with the chilli, salad leaves, ginger and vinegar.
3. Grill the salmon under a medium grill for 2-3 minutes each side or to your liking.
4. Serve with the sesame seeds scattered over and with the salad.
Mixed Salad Leaves | 100g |
Red Chilli, Trimmed And Finely Sliced | 1 |
Large Red Pepper, Trimmed And Chopped | 1 |
Cucumber, Peeled And Chopped | ½ |
Salmon Fillets | 4 x 150g |
Miso Paste | 2tsp |
Light Soy Sauce | 3tbsp |
Finely Chopped Fresh Ginger | 1tsp |
White Wine Vinegar | 4tbsp |
Toasted Sesame Seeds | 1tbsp |
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent�s scarcity of sugar.� Today, chu... keep reading