Cucumber and Radish Salsa with Crisp-Skinned Salmon

For the Salsa
1 large cucumber
2 celery stalks, thinly sliced
1 French shallot, diced
1 avocado, diced
20 baby white and / or red radishes, halved, or quartered if large
1 small handful coriander

For the Dressing
80ml / 2 1/2 fl oz olive oil
2 tablespoons lime juice
1 teaspoon finely grated lime zest
1 garlic clove, crushed
1 teaspoon honey
4 small salmon fillets, skin on
olive oil
spray for pan-frying
1 small handful coriander

To make the salsa, peel the cucumber and cut in half lengthways. Using a teaspoon, scoop out and discard the seeds. Slice very thinly into half-moon shapes and put in a large bowl. Add the celery, shallot, avocado, radishes and coriander.

To make the dressing, put the oil, lime juice, lime zest, garlic and honey in a small bowl and mix well. Season with salt and freshly ground black pepper, to taste.

Sprinkle the salmon skin with a little salt. Lightly spray oil in a large frying pan over high heat. When hot, add the salmon, skin side down, and immediately hold a spatula or another frying pan on top of the fillets to keep them flat. Fry for 1-2 minutes, or until the skin is crisp and brown all over. Reduce the heat to medium and turn the salmon. Cook until just opaque, 2-3 minutes, depending on the thickness. Drain on paper towels.

When cool enough to handle, use kitchen scissors to cut each salmon fillet across the grain into 3 strips. Break each strip into bite sized pieces of several flakes. Add to the salsa, along with the dressing and coriander. Toss gently to coat, and serve immediately.