2 x 125g wild salmon fillets
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
150g steamed rice , to serve
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.