This delicious salmon supper can be on your table in 20 minutes. We used Chaloner Gooseberry Gin jam as the base for our glaze, but use any sweet tart jam you fancy. A chilli tomato jam will work perfectly here too.
For the Salmon
2 Caught Online Salmon Fillets
1T Light Soy Sauce
2T Gooseberry or chilli tomato jam (or any
1/2 lime, juiced
1/2 tsp chilli flakes
1/2 English Cucumber sliced/spiralled
1tsp sesame oil
Black sesame seeds (optional)
Salt to taste
White or brown rice to serve
Preheat the oven to 200C. If you have not cooked your rice, use this time to do so.
To make the salmon glaze, add the jam, sriracha, lime, and soy sauce to a mixing bowl, and stir to combine.
Spoon the mixture over the salmon, then pop the salmon in the oven for 7-9 minutes, until cooked to your liking. 7 Minutes will be on the more “rare” side with a soft sushi-like centre, but the timing will depend on your salmon fillet thickness and oven, so give the salmon a check at about 6 minutes.
To make the salad, thinly slice or spiral your cucumber. Add the chilli flakes, sesame oil, ginger, lime juice, and sesame seeds to a bowl, whisk to combine, then add the cucumber. Toss the cucumber through the sauce.
Spoon your cooked rice into two serving bowls. Top with your roasted salmon and add the cucumber salad on the side. Serve immediately