2 x 125g wild salmon fillets

olive oil

1 tbsp wasabi paste

½ small cucumber

1 small red chilli , cut into rings

2 tbsp rice wine vinegar

1 tsp golden caster sugar

1 tsp salt

2 tsp poppy seeds 

150g steamed rice , to serve

Preparation

Rub both sides of the salmon with a tiny bit of oil, and then the wasabi paste.

Split the cucumber in half lenthways and deseed.

Cut into large diagonal chunks and put in a bowl.

Add the chilli, rice vinegar, salt, sugar, poppyseeds and a bit of pepper.

Mix well until the sugar and salt have dissolved.

Grill the fish for 5-6 minutes depending on the thickness. Serve with the salad and some steamed rice.