Roast salmon with cucumber and fennel salad

Serves: 4

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Total Time: 25

Prep Time: 15

Cook Time: 10

• 4  salmon fillets
• 2 tablespoon(s) balsamic vinegar or teriyaki marinade
• 3 tablespoon(s) white wine vinegar
• ½tbsp caster sugar
• 2 tablespoon(s) fresh dill, chopped
• 1  cucumber
• 1 bulb(s) fennel

Method

1. In a shallow dish, add the salmon, skin side up, then drizzle over the balsamic vinegar or marinade, and set aside. In a shallow bowl, mix together white wine vinegar, sugar, dill and seasoning. Now peel cucumber, halve lengthways, then scoop out the seeds. Finely slice and add to dressing. Trim and halve fennel, then slice thinly and add to the cucumber. Set aside for the flavours to develop.
2. Preheat oven to gas mark 7/210ºC (200ºC in a fan oven). Place the salmon on a nonstick baking sheet and roast in oven for 5-10 mins, depending on thickness, till just cooked through. Serve with the cucumber salad.

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