Cool cucumber and fresh mint are the perfect foil for the raging heat of chopped chillies in this quick recipe
Ingredients
- 1 small or 1/2 large cucumber
- 2 red chillies, halved, seeded and finely chopped
- Small handful of chopped fresh flatleaf parsley
- Small handful of chopped fresh mint
- 1 tbsp grated fresh ginger
- 4 (about 200-250g each) salmon fillets
- Splash of olive oil
- 250g tub crème fraîche
Method
- 1. Half and seed the cucumber, then cut the flesh into small dice. Put into a bowl and stir in the chopped chilli, parsley, mint and ginger. Set aside.
- 2. Brush the salmon fillets on both sides with olive oil. Heat the oil in a large frying pan and sear the salmon for 2-3 minutes on each side until just tender and cooked through. Divide between four plates. Spoon a dollop of crème fraîche on each, then top with the hot chilli salsa.
Wine Recommendation
Wine note: A difficult match, but a fruity rosé from the south of France or Morocco is your best bet. Or try a cold Czech lager.