Cucumber and Salmon Salad with Mustard and Fennel
Photography by Josh Griggs.
The perfect summer evening salad – light, delicious and easy to put together. Serve with a bowl of cooked rice for a more substantial meal.
Serves: 4
INGREDIENTS
⅓ cup apple cider vinegar
1 tablespoon caster sugar
½ teaspoon sea salt
good grind pepper
1 tablespoon wholegrain mustard
1 small red onion, very finely sliced
250 grams fresh salmon
1 slim telegraph cucumber or 3 Lebanese cucumbers
1 small fennel bulb, very thinly sliced, fronds reserved
olive oil
METHOD
Put the vinegar, sugar, salt, pepper and mustard in a small saucepan and bring to a boil. Add the onion and simmer for 1 minute. Tip into a large bowl and chill until cold.
Slice the salmon thinly against the grain and add to the chilled marinated onions, tossing to coat the salmon in the liquid.
Shave the cucumber with a vegetable peeler into long thin slices, discarding the inner core. Add to the salmon along with the shaved fennel and half of the roughly chopped fennel fronds.
Transfer the salad to bowls and garnish with more fennel fronds and a drizzle of olive oil. Season with salt and pepper.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.