Blackened Salmon
with Pickled Cucumber

4 x 250g (8oz) Fillets of Salmon (Bone free)
Wrap these seperately in Cling film and freeze a week before Christmas

Black Spice Mix:
1 tsp. Paprika
1 tsp. Cumin
½ tsp. Garlic Granules
½ tsp Chilli Powder
1 tsp Dried Oregano
A little Salt and Pepper

1 Cucumber
1 tbs Salt
4 oz. White Wine Vinegar
4 oz. Sugar.

To pickle the Cucumber:
(do this a few days before Christmas and keep in the fridge)
Peel the Cucumber and cut into pieces like thin chips.
Sprinkle these with the salt and put into a collander or sieve.
Cover with a plate and a weight and leave to drain for 1 hour.
Boil the sugar and vinegar together for 5 mts to make a syrup.
Take the weight off the cucumber and pat with kitchen towel to remove the surplus salt.
Pour over the vinegar syrup and leave to macerate for an hour before using. It will last in the fridge for several days.

On Stephens Day, take the salmon out of the freezer in the morning and leave it in the film on a metal tray to defrost (it will take a couple of hours at room temp or 4 to 5 in the fridge.)
Mix the spices and herbs together and sprinkle over the top of the salmon.
Pat in with your hands.
Heat the oven to 200C. 400F. Gas 6

Heat a heavy pan on the stove until very hot.
Oil it very lightly and put on the salmon flesh side down.
Leave it there for about one minute (it should then be nicely black).
Transfer the fillets skin side down onto a lightly oiled baking tray and cook at the given heat for 10 mts (check to make sure they are cooked through).
Serve with the cucumber on the side.