Satay Salmon with Smacked Cucumber Salad

Ingredients

• 2 salmon fillets, skinless
• 1 heaped tbsp peanut butter, smooth, for the marinade
• 1 tsp ginger paste, for the marinade
• ¼ tsp mild curry powder, for the marinade
• 2 tbsp light soy sauce, for the marinade
• 1 tbsp rice vinegar, for the marinade
• 1 tsp honey, for the marinade
• 1 cucumber, for the smacked cucumber salad
• 2 tbsp rice vinegar, for the salad
• 1 tbsp light soy sauce, for the salad
• ¼ tsp garlic granules, for the salad
• 1 tsp caster sugar (superfine), for the salad
• 1 tsp crispy chilli oil, for the salad
• 1 tsp salt, for the salad

Instructions

1. Mix the marinade ingredients together in a bowl: the peanut butter, ginger paste, mild curry powder, light soy sauce, rice vinegar and honey.
2. Add the salmon fillets and mix to coat, then cover and refrigerate for at least 30 minutes.
3. Preheat the oven to 230°C/210°C fan (450°F) Gas Mark 8, or set an air fryer to 200°C (400°F).
4. Using a rolling pin, smack the whole cucumber so that it splits, then chop into 2cm (¾ inch) pieces.
5. Put the cucumber into a mixing bowl with the rice vinegar, light soy sauce, garlic granules, caster sugar, crispy chilli oil and salt, toss together and leave to sit.
6. Take the salmon fillets from the refrigerator, mix into the marinade one more time, then place on a baking tray.
7. Bake in the oven or air fryer for 8 minutes until golden and the salmon fillets flake easily.
8. Serve the salmon fillets with the smacked cucumber salad.

Notes

Macros: under 350kcal and 24g protein per serving. Free to pair with a few spoonfuls of cooked rice or noodles.