Salmon, samphire & charred cucumber salad

• seaweed flakes↗1 tbsp tbsp

  or nori sushi sheets, crushed

• chilli flakes↗2 tsp tsp
• demerara sugar↗1 tbsp tbsp
• finely grated zest 2 limes
• boneless side of salmon↗750g g
• olive oil↗1 tbsp tbsp
• cucumbers2 large

  halved lengthways

• green chillies↗2

  sliced

• sushi ginger↗3 tbsp tbsp

  chopped

• samphire↗150g g
• sesame oil↗1 tbsp tbsp
• watercress↗2 bunches of peppery leaves, like

  or mizuna

Step-by-step instructions

1. 1

   Tip the seaweed flakes, chilli, sugar, lime zest and 1 tsp sea salt into a bowl and mix together. Lay the salmon flesh-side up on a tray lined with foil and scatter over the seaweed seasoning. Cover the tray with cling film and chill for 1 hr.

2. 2

   Heat the oven to 180C/160C fan/gas 6. Drizzle the salmon with a little olive oil and roast in the oven for 25-30 mins or until just cooked. Remove from the oven and leave to cool at room temperature.

3. 3

   While the salmon is cooling, heat a heavy frying pan or griddle. Brush the cut side of the cucumber with a little oil, place cut-side down in the pan and sear for 2 mins or until charred. Don’t worry if it blackens – the flavour will be great. When the cucumber is ready, remove from the heat and season with a little salt. Slice into chunky wedges and tip into a large salad bowl. Add the chilli, chopped ginger, samphire and sesame oil and toss everything together

4. 4

   Flake the salmon into big bite-sized pieces and add to the salad bowl along with the leaves. Gently toss the salad, being careful not to break up the salmon too much, then tip out onto a large platter.