Glazed Salmon with Pickled Cucumber

After taking myself off to Turkey for a big reset recently, I learnt a lot about pickling and raw food and the huge benefits it has. Whilst this recipe does have sugar, it is natural as I have used palm sugar, a slightly better option, and cider vinegar with a mother, but again not necessary!

Serves 4

Pickled Cucumber

Finely zested and juice 1 lime

2 tbsp Palm Sugar

3 tbsp Cider Vinegar

1 tsp Sumac, plus a pinch extra to garnish

1/2 Cucumber, finely sliced

1 Red Chilli seeded and sliced

1 Red Onion, finely sliced.

Salmon

2 tbsp White Miso Paste

2 tbsp Honey

Finely zested and juiced lime

600g Salmon, pin boned

1 Bunch Thai Basil.

To serve

Mayonnaise and lime wedges

For the salmon, mix the miso, honey, lime juice and zest together, spread over the salmon side and leave in the fridge for at least an hour, or overnight.

To make the pickled cucumber, mix together lime juice, zest, sugar, vinegar and sumac in a bowl and stir until the sugar has dissolved. Add the chilli and stir in the cucumber and red onion. Let it pickle for at least 30 mins.

Heat the oven 200 degrees fan, gas mark 7, or barbecue (lid down) for approximately 20-25 minutes or until done. Leave to rest for about 10 minutes and top with the pickled cucumber, basil leaves and a sprinkle more of Sumac. Serve with a good mayonnaise and lime wedges… yummy with a rocket salad xxx enjoy