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Wasabi and soy salmon with quick-pickled cucumber recipe

2 ratings

Wasabi and ginger adds a fiery kick to this barbecued salmon recipe which is cooled by the quick-pickled cucumber garnish. The salmon can be marinated for up to 12 hours in the fridge so it's the perfect get-ahead dish to serve to friends! See method

Serves 4
15 mins to prepare and 5 mins to cook
243 calories / serving
Dairy-free

Ingredients

3 tbsp soy sauce
1 tbsp mirin
1 tsp wasabi paste
3cm ginger, peeled and grated
½ tbsp honey
4 x 130g skin-on salmon fillets
3 tbsp vinegar
1 tsp caster sugar
½ large cucumber, cut into ribbons with a vegetable peeler
1 spring onion, finely sliced, plus extra to serve
1 tsp sesame seeds

Each serving contains

Energy
1015kj
243kcal 12%
Fat
12g 18%
Saturates
2g 8%
Sugars
8g 8%
Salt
1.5g 25%

of the reference intake
Carbohydrate 8.6g Protein 24.6g Fibre 0.5g

Method

Set the BBQ to a medium direct heat. Put the soy sauce, mirin, wasabi, ginger and honey in a medium mixing bowl and whisk together until well combined, then add the salmon and toss to coat. Allow to marinate for 15 mins while the barbecue heats up.
Meanwhile, put the vinegar and sugar in a small mixing bowl and whisk together until the sugar has dissolved, then add the cucumber, spring onions and sesame seeds. Allow to pickle while you cook the salmon.
Put the salmon, skin side up, onto the outer edge of the grill for 2½ mins, then flip and cook for another 2 mins. Drain the cucumber, then serve the salmon on top with a scattering of spring onions.

Tip: To cook indoors, heat a griddle pan until just smoking and follow the BBQ timings, turning the heat down, or turning more often if they darken too quickly.

See more Barbecue recipes