4 x 150g salmon fillets, with skin 1⁄2 tbsn sesame oil
2 tbsp vegetable bouillon stock 4 tbsp light soy sauce
1 tbsp lemon juice
2 spring onions, trimmed and finely sliced 1 red chilli, deseeded and finely chopped 2cm piece fresh root ginger, finely grated 1⁄2 cucumber
1⁄2 tbsp rich and dark agave nectar
1 tsp poppy seeds
Salt and freshly ground black pepper

prep 15 mins
cook 10 mins
serves 4

Fillets of fish cook in minutes and can be dressed up or down depending on what's to hand. An easy marinade gives the fish extra flavour; which then forms the base of a warm sauce to serve over the top with slices of crisp cucumber. This recipe works very well with tuna or cod too.

1. Rub your fingers over the salmon to check for scales – scrape them off using a table knife against the skin, and discard. Rub the skin with sesame oil.
2. Mix the bouillon, lemon juice, spring onions, chilli and ginger in a shallow dish. Add the salmon fillets and set aside for at least 15 minutes, or up to 2 hours.
3. Next, heat a dry frying pan until hot. Remove the fish from the marinade and cook, skin-side down, in the pan until crisp. Turn over and cook on the other side for 3-4 minutes until just cooked but still moist inside.
4. Half the cucumber lengthways. Scrape a teaspoon down the centre of each piece to remove the seeds, and slice into half- moon shapes.
5. Pour the marinade and agave nectar into a small pan. Add the poppy seeds and bring to a gentle simmer. Add the cucumber and season well.
6. Place a salmon fillet on each plate and spoon over the sauce dividing the cucumber slices equally between them.

You can cook the fish on the barbecue too. Make the recipe up to the end of Step 2, then place on a preheated griddle or fish rack over the barbecue. Cook each side as per Step 3, turning whenever it begins to brown too much. Baste with a little marinade while it's cooking. The fish is ready when the flesh flakes easily when it's gently pierced with a sharp knife.

Top Tip...

You can cook the fish on the barbecue too...