Marinated salmon fillet with cucumber pickle

Method

1. Place the salmon fillets in a bowl and pour over the lemon juice, chopped fresh mint and season with salt and pepper. Mix well, cover and place in a fridge for 1-3 hours.

2. Place your griddle pan (if you don't have a griddle pan you can use a frying pan or a barbecue) over a medium heat and add a tablespoon of olive oil. When the oil is hot remove the salmon from the fridge and place it straight on the griddle. Cook for 3 minutes on each side and reserve.

3. For the pickle, mix the cucumber and onion in a large bowl with the sugar, vinegar and salt. Cover with a towel and leave for about 2 hours, then give it a good stir and leave for another hour. Keep covered in the fridge or in a sterilized jar.

4. For the potato salad, slice the potatoes in half and while they are still warm add the crème fraîche, lemon zest and juice, salt and pepper. Stir gently and leave to cool.

5. Place the bacon under a medium-hot grill and cook until crispy on each side, then remove and crumble into little pieces. Sprinkle the bacon and the spring onions over the potatoes and toss gently.

6. Serve the marinated salmon with the cucumber relish and the potato salad.

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Ingredients

2 x 200g salmon fillets, skinned and pin-boned
1 lemon, juice only
2 sprigs Mint, roughly chopped
sea-salt and freshly ground pepper
Olive oil

For the cucumber pickle

1 Cucumber, thinly sliced
1 onion, thinly sliced
125g Sugar
75ml Cider vinegar
1 tsp Salt

For the potato salad

1kg new potatoes, cooked
6 rashers free-range streaky bacon
300ml crème fraîche
2 Lemons, zest and juice
4 Spring onions, sliced
salt and pepper

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