I was asked recently for more supper recipes, easy, quick, everyday numbers to resolve that daily dilemma, what are we going to eat tonight? Â Â Several ideas came to mind but this is the one I was cooking that night for supper and in itself presented me with a problem. Â Could I actually offer this up as a recipe? Â As you will see it contains very few ingredients and furthermore part of it is from a recipe I created last year, the Herby Ricotta with Pickled Cucumber (September 2014). Â Surely no one needs the suggestion of salmon for supper but maybe the pickled cucumber is a bit of a departure? Â Indeed the crunchy, sweet and sour elements of this go splendidly with the rich, oily salmon, quite a partnership. Â Anyway I dithered for a bit before realising how mad I sound. Â Get ahold of yourself I said. Â This is not a dilemma, choosing names for your children, deciding which house to buy, what career to pursue – these could all be considered dilemmas but not whether this can be justified as a recipe or not.
That it is unbelievably quick and easy is hardly a problem; nor that it requires a shopping list you could probably fit on a stamp; Â most crucially it is extremely good and of course, good for you. Â If you aren’t a carbo phobe it goes perfectly with glorious, fudgy Jersey royals and a big green salad, heavy on the fresh mint, would also be just the ticket, a fab supper.
Salmon with Pickled Cucumber
I made extra of this last week and had it cold for my lunch the next day. Â I ate it with a salad but couldn’t help thinking it would also make a stellar filling for a sandwich.
2 salmon fillets
1 teaspoon olive oil
A couple of chives, finely chopped
Half a cucumber
1 tablespoon caster sugar
2 tablespoons white wine vinegar
Put the sugar and vinegar into a shallow bowl with a pinch of salt and leave to dissolve. Using a vegetable peeler, take long slices of cucumber avoiding the watery seeds in the middle and add to the bowl. Â Leave for half an hour, stirring occasionally, for the cucumber to âpickleâ. Â Meanwhile brush the salmon fillets with the oil on both sides and put skin side down in a hot pan. Â Leave for 5 minutes before turning and cooking on the other side for a further 5 minutes – this should be just right but cook a little longer if you prefer or your fillets are huge. Â Sprinkle with the chives and serve with the pickled cucumber. Â Enough for 2 but easily doubled, tripled….