Chili Salmon with Cucumber Salad

• 400 g salmon
• 300 g brown basmati rice
• 2 cucumbers
• 1 garlic clove
• 5 tbsp soy sauce
• 5 tbsp sherry vinegar
• 1 bunch of spring onion
• 150 g beans (optional)
• 1 tsp The Spice Club Mint ·PURCHASE🛍️
• 2 limes
• 1 tbsp The Spice Club Chili Flakes ·PURCHASE🛍️
• Olive oil

Step 1: Marinate Salmon

• Cut slits in the salmon skin every 2-3 cm.
• Sprinkle the salmon all over with salt and let it marinate in the refrigerator for 30 minutes.

Step 2: Rice and Cucumbers

• Cook the brown basmati rice according to the package.
• Place the cucumbers on a cutting board and use a rolling pin or other flat object to gently flatten them. This allows the cucumbers to release their moisture and absorb the flavors better.

Step 3: Prepare Sauce and Vegetables

• Grate the garlic clove into a large bowl.
• Add 1 tbsp soy sauce, 1 tbsp sherry vinegar, The Spice Club Chili flakes and oil to the bowl.
• Finely chop the spring onion and add the white part to the bowl.
• Boil the beans in a pan for 10-15 minutes.

Step 4: Bake the Salmon

• Remove the marinated salmon from the refrigerator and carefully pat it dry with kitchen paper. This ensures that the salmon gets a crispy crust during baking.
• Heat a pan over high heat and add a dash of olive oil. Wait until the pan is hot.
• Place the salmon fillet skin side down in the hot pan. Fry the salmon for 3-5 minutes on this side. This makes the skin nice and crispy.
• Carefully turn the salmon over and cook for another 1-2 minutes on the other side. The salmon should still be juicy on the inside, so be careful not to overbake it.
• Remove the salmon from the pan and place it on a plate.

Step 5: Make the Sauce

• Pour the remaining soy sauce and sherry vinegar into the pan in which you fried the salmon. This ensures that you get all the tasty bits of the salmon with you.
• Let the sauce reduce a little until it becomes thicker and stickier. This usually takes 1-2 minutes. The sauce will now be full of flavor.

Step 6: Serve the Salmon

• Place the fried salmon fillet on a warm plate. Pour the reduced sauce over the salmon for extra flavor.
• Sprinkle the salmon with the green part of the spring onion for a fresh and crispy topping.

Step 7: Prepare the Side Dishes

• Drain the salted cucumbers and mix them with the vegetable and onion mixture you prepared in step 3. This adds a refreshing and crunchy texture to the dish.
• Serve the salmon together with the previously prepared brown basmati rice. The rice forms a good basis for this tasty dish.

Step 8: Garnish and Enjoy

• Garnish the dish with fresh mint leaves for a wonderful aroma and a hint of green.
• Add a little lime juice for a refreshing tartness.
• Enjoy this tasty and crispy salmon meal!