The 'fire' in this clever salmon recipe comes from the peppercorns, which vary in heat from the subtle pink variety to the fiery Szechuan. The 'ice' comes from the iceberg lettuce.
Serves 4
Takes 30 minutes to make, 12-15 minutes in the oven, plus marinating and cooling
Per serving:
527kcals
28g fat (4.8g saturated)
52.7g protein
17.1g carbs
16.5g sugar
3g salt
1. Shake the peppercorns around in a dry, hot frying pan for about 1 minute, until they smell aromatic. Lightly crush the peppercorns with the sugar using a mortar and pestle, rub onto both sides of the salmon steaks and place in a dish. Combine half the vinegar and soy sauce and pour over the fish. Set aside in a cool place for 1-2 hours, turning halfway.
2. Preheat the oven to 200°C/fan180°C/gas 6. Lift the salmon from the marinade and place on a baking tray lined with non-stick baking paper. Discard the marinade. Cook for 12-15 minutes, until just cooked through but still pink and juicy in the middle. Allow to rest for 10 minutes if serving hot, or, better still, allow to cool completely.
3. Make the salad. Shred the iceberg roughly and put into a large bowl. Quarter the cucumber and deseed by running the back of a teaspoon down the length of the seed cavity. Cut into long, thin slices and add to the bowl, along with the grapes. Mix the remaining vinegar and soy sauce with the ginger and some black pepper, pour over the salad and toss together. Check the seasoning and add a little more soy if you like, but not too much or the salad will turn brown. Divide between plates and top with the herbs. Place a salmon steak alongside and serve immediately.
© delicious. magazine
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