Punchy Salmon Salad

🥘 Ingredients

• baby potato
  300 g
• coriander
  1/2 bunch
• cucumber
  1/4
• garlic
  2 cloves
• ginger
  2 cm
• green beans
  160 g
• green tea
  1 bag
• groundnut oil
  1 tbsp
• lime
  2
• red chilli
  1/2
• salmon
  225 g
• sesame oil
  1 tbsp
• sesame seeds
  1 tbsp
• spring onions
  2

🍳 Cookware

• pan
• non-stick frying pan
• potato masher

1. 1

   Peel and finely slice garlic and red chilli (deseed if you like), then peel and finely grate ginger . Pick the leaves from coriander (15g) and finely slice the stalks.

   garlic: 2 cloves, red chilli: 1/2, ginger: 2 cm, coriander: 1/2 bunch
2. 2

   Scrape the skin of a cucumber with a fork to create grooves, halve it lengthways, then scoop out and discard the seeds. Finely slice into half moons, then place in a bowl and squeeze over the juice lime . Drizzle over sesame oil and toss together.

   cucumber: 1/4, lime: 1, sesame oil: 1 tbsp
3. 3

   Put baby potato into a pan , cutting any larger potatoes in half, then cook in boiling salted water for 12 to ⏱️ 15 minutes , or until tender.

   baby potato: 300 g
4. 4

   Trim and roughly chop green beans , adding them to the pan for the last ⏱️ 4 minutes . Drain and leave to steam dry.

   green beans: 160 g
5. 5

   Meanwhile, cut open green tea (if using) and sprinkle the tea onto a plate. Add a good pinch of sea salt and black pepper, then roll the salmon in the mixture until completely covered.

   green tea: 1 bag, salmon: 225 g
6. 6

   Place a non-stick frying pan over a medium heat, scatter in sesame seeds and toast until golden, then remove to a bowl.

   sesame seeds: 1 tbsp
7. 7

   Place the pan back on the heat, drizzle in groundnut oil , then add salmon , skin-side down. Fry for around ⏱️ 6 minutes , or until the skin is golden and crisp. Flip over and cook for roughly 5 more minutes, or until just cooked through in the middle – this will vary slightly depending on the thickness of your salmon, so use your instincts. Remove the salmon to a board, skin-side up, and leave to cool a little.

   groundnut oil: 1 tbsp, salmon
8. 8

   Pop the frying pan back on a medium heat. Drizzle in 1 tablespoon of groundnut oil, add the garlic, chilli, ginger and coriander stalks, then fry for a couple of minutes, or until lightly golden.
9. 9

   Add the cooked veg, and using a potato masher , lightly crush the potatoes. Toss everything together, season to taste with sea salt and black pepper, then fry for a couple of minutes. Remove from the heat.
10. 10

    Trim and finely slice spring onions , stir them through the potatoes with the coriander leaves, then spoon onto a serving platter.

    spring onions: 2
11. 11

    Flake over the cooked salmon and sprinkle with the toasted sesame seeds. Serve with the pickled cucumber and cut the remaining lime wedges for squeezing over.

    lime: 1