Ray's Honey and Soy Regal Salmon Loins

Ingerdients (Serves 4)

5 tablespoons Japanese soy sauce

5 tablespoons mirin

2 tablespoons manuka honey

600g Regal Fresh Cut Loin of Salmon

½ large cucumber, peeled, split in half lengthways, seeds removed with a teaspoon, very thinly sliced

1 teaspoon salt

3 tablespoons rice wine vinegar

1 tablespoon sugar

1 tablespoon water

2 tablespoons soybean oil

150g green beans, stalk end removed

steamed medium grain white rice for 4 and thinly sliced spring onion for serving.

Method

Place the soy sauce, mirin and honey into a small saucepan and heat gently, stirring to dissolve the honey.

Once dissolved, remove from the heat and cool.

Put the salmon into a nonreactive shallow dish and pour the soy and honey mixture on top.

Turn the salmon a few times to coat and reserve for 30 minutes.

Put the cucumber and salt into a bowl and mix well.

Reserve 20 minutes then rinse well in cold water and squeeze dry.

Place in a bowl with the vinegar, sugar and water. Mix well to dissolve the sugar. Reserve.

Preheat the oven to 200°C

Heat the oil over moderate heat and brown the drained salmon.

Reserve the marinade.

Place in the oven for about 5 minutes until just cooked through. Brush the salmon with the reserved marinade as it cooks.

Meanwhile drop the beans into a saucepan of boiling salted water.

Boil 3 minutes then drain.

Remove the salmon from the oven and serve the salmon on the rice with the beans beside it and the pickled cucumber and spring onions on top.