Sticky Salmon with Sides

Ingredients

•       1 side of salmon

•       1 cucumber

•       Apple cider vinegar

•       Sugar

•       Salt

•       Toasted sesame seeds

•       Toasted or roasted cashew nuts

•       Crunchy onions, pre made in a tub

•       Chilli or coriander optional to garnish

•       Short grain brown rice

•       White jasmine rice

Sauce

•       5 tablespoon tamari

•       6 tablespoon honey

•       2 garlic cloves minced

•       1 large thumb ginger minced

•       2 tablespoon sesame oil

•       1 tablespoon mirin

•       1 tablespoon rice vinegar

Method

Mix all the ingredients together and cover the salmon for a few hours or even over night, covered in the fridge.

Get on with your sides, make the quick pickle and cook white and short grain rice at the same time (with a little seaweed inside).

When ready – pre heat the oven to 180 and roast the salmon for 20-22 minutes covered lightly with tin foil. For the last few minutes you can remove the foil and get a little bit of colour onto the fish.

Pickled Cucumber

•       1 cucumber

•       Apple cider vinegar

•       Sugar

•       Salt

Cut your cucumber in half length ways and scoop out the flesh. Slice. Place into a bowl and cover with a couple of tablespoons of vinegar, a couple of tablespoons sugar and a good pinch of salt. Mix, taste and adjust if needed.

Serve the fish with the rice, cucumber, sprinkle with toasted sesame seeds and freshly cut spring onions. I always love crunchy onions and cashews on there too