Thai-spiced salmon with cucumber salad

Thai-spiced salmon with cucumber salad Thai-spiced salmon with cucumber salad
Wine Lover's Kitchen

This comes from Fiona Beckett's new book Wine Lover's Kitchen, a collection of recipes for cooking with wine, all sumptuously photographed, and with wine recommendations to go with each. We thought this dish was appropriate for those still on post-festive health kicks and to wake up jaded taste buds. as fiona says, 'cooking with wine has the image of being calorific, but this fresh-tasting, zingy fish dish couldn't be lighter.' The flavours of this dish call for something similar in the wine - bone-dry riesling from Germany, Alsace or Austria, or something like our Society's Slovenian White 2016 (ref N-Sl141, £8.95) would be good.

Ingredients (serves 4)

  • 4 thick salmon fillets, 150g each
  • 300ml dry white wine, such as pinot grigio or muscadet
  • 2 garlic cloves
  • a small chunk of ginger, peeled and thickly sliced
  • 1 stalk of lemongrass, cut into 3
  • a few fresh coriander stalks
  • 6 fresh or dried kaffir lime leaves
  • 8 peppercorns
  • 1/2 tsp sea salt
  • 1 lime, cut into wedges, to serve

For the cucumber salad

  • Freshly squeezed juice of 2 limes
  • 1½ tbsp fish sauce
  • 1 garlic clove, crushed
  • 2cm piece of ginger, peeled and grated
  • 1 small red chilli, deseeded and very finely chopped
  • 1/2-1 tsp caster/granulated sugar
  • 1/3 cucumber, peeled, deseeded and thinly sliced
  • 1 green (bell) pepper, deseeded and very thinly sliced
  • 1 large carrot, quartered and cut into very thin strip
  • 3 spring onions, thinly sliced
  • 3 tbsp freshly chopped coriander
  • 3 tbsp freshly chopped mint leaves freshly ground black pepper


Fit the salmon fillets snugly in a single layer in the bottom of a large saucepan. Pour over the white wine and enough cold water to cover the fish, then remove the salmon fillets and set aside. Add the garlic, ginger, lemongrass, coriander stalks, kaffir lime leaves and peppercorns to the pan and bring to the boil. Add the salt, reduce the heat and simmer for 15 minutes.

Gently slide the salmon fillets into the poaching liquid ensuring they are completely covered with the stock, if not, add more boiling water to cover. Bring the stock to the boil and cook for two minutes. remove the pan from the heat, cover and let cool completely - at least five hours or overnight.

To make the cucumber salad, put the lime juice, fish sauce, garlic, ginger and chilli in a bowl and mix well. Add two to three tablespoons of water and season to taste with pepper and sugar (it shouldn't need any salt). Add cucumber, green pepper, carrot, spring onions, coriander and mint leaves and toss well. Serve the salmon fillets accompanied by the salad and a few lime wedges for squeezing.

> View Fiona's recipe for Spiced chicken with cardamom and viognier

> View Fiona's recipe for Red Wine and Chocolate-frosted Cake

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