Smashing the cucumbers gives them maximum surface area to absorb the delicious dressing in this salad. Topped with falling‑apart baked salmon, this dish is light, quick and tasty.
SERVES 4
PREP TIME 15 minutes
COOK TIME 15 minutes
INGREDIENTS
- 2 tablespoons hoisin sauce
- 1 tablespoon lime juice
- 1 teaspoon tamari
- 1 garlic clove, crushed
- 4 skinless, boneless salmon fillets
- ½ cup (65 g) frozen edamame beans
- 4 large Lebanese cucumbers, ends trimmed
- 2 spring onions, finely sliced
- 2 teaspoons sesame seeds
- small handful coriander leaves,roughly chopped
Sesame dressing
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 2 teaspoons fish sauce
- 1 teaspoon honey
- 1 teaspoon tamari
METHOD
- Preheat the oven to 180°C. Line a large baking tray with baking paper.
- In a large bowl, whisk together the hoisin sauce, lime juice, tamari and garlic.
- Add the salmon to the bowl and turn to coat all over in the hoisin marinade. Arrange the salmon fillets onto the prepared tray. Bake for 12–14 minutes, until cooked through but just pink in the centre. Set aside to cool slightly.
- Meanwhile, place the edamame beans in a heatproof bowl or jug. Cover with boiling water and stand for 3 minutes, to thaw. Drain well.
- To make the dressing, whisk together the sesame oil, lime juice, fish sauce, honey and tamari in a small bowl.
- Place a cucumber onto a chopping board and smash with the side of a chef’s knife or a wooden rolling pin. Chop the smashed cucumber up into 3 cm pieces and transfer to a large salad bowl. Repeat with the remaining cucumbers. Add the edamame beans, spring onion, sesame seeds and coriander to the bowl. Pour the dressing over the salad and toss to combine.
- Use a fork to break up the salmon into large flakes. To assemble, tip the cucumber salad out onto a serving platter and top with the salmon.
NOTES
- Gluten‑free option – make sure the hoisin sauce is gluten‑free.
- Fussy eaters – set aside some edamame and cucumber before addingto the salad bowl. Serve on your child’s plate alongside some hoisin salmon.
The sauce is really the star of the show in this burger recipe – it is so full of flavour, creamy and delicious. Serve as burgers or use the same ingredients (minus the buns) to make wraps or bun‑less burgers (use some iceberg lettuce leaves as the bun).
Welcome summer into your kitchen with these moreish tacos. The mango salsa is the perfect balance of sweet, zesty and flavoursome (try not to eat it all before it gets to the table!)
Filo is such a versatile pastry. No matter how you put this together, the results are always fun.
There is something so satisfying about a good old-fashioned vegetarian samosa.
If you thought pancakes aren’t a high-protein breakfast option, think again.
If you have a bottle of vodka, a tube of tomato purée (tomato paste) and some cream, you’re very close to creating a plate of pasta akin to pure bliss.
The original Sachertorte recipe is still a secret today. But there are lots of recipes based on the original, including this one.
Barbecue beef and bacon burger might just be the best use of alliteration in the English language – it rolls perfectly off the tongue the same way this burger will roll right past yours.
I once supervised and helped to cook this tart for 150 people in a woolshed in country Victoria, where it was served with the most sensational farm cream.
This is the dish Patrick Dempsey’s character tells Renée Zellweger’s Bridget Jones that he would have brought her on their imaginary second date in Bridget Jones’s Baby.
