This recipe from Donal's Meals in Minutes serves up a smacked cucumber salad and miso marinated salmon.


  • 2 skinless salmon fillets (about 120g each)

  • 125g brown sticky rice

  • Miso Marinade

  • 1tbsp red miso paste

  • 1tbsp rice wine

  • 1tbsp light soy sauce

  • 1tsp caster sugar

  • 1-2 spring onion, very thinly sliced

  • 2tsp sesame oil

  • Smacked cucumber salad

  • ½ cucumber

  • 25ml rice wine vinegar

  • 1tbsp caster sugar

  • 1⁄4 head of Chinese cabbage, very thinly sliced

  • 100g beansprouts

  • 2tbsp sesame seeds, toasted

  • Sea salt

  • Ground black pepper


  • 1.

    To make the smacked cucumber salad, cut the cucumber in half, place ½ the cucumber on a chopping board and smash several times with a rolling pin, then cut in half, scoop out the seeds and cut into thin batons.

  • 2.

    Place the rice wine vinegar and sugar in a serving bowl and whisk until the sugar has dissolved. Add the cucumber batons, Chinese cabbage and beansprouts and toss to coat. Cover with cling film and set aside for at least 10 minutes, or up to 8 hours in the fridge.

  • 3.

    Place the salmon in a deep-sided baking dish. Whisk together the ingredients for the miso marinade and pour over the salmon, turning until completely coated. Cover and leave to marinate in the fridge for 30 minutes and up to 2 hours or it can be used straight away.

  • 4.

    Preheat the oven to 200 °C (180°C fan) and bring a large pan of salted water to the boil. Cook the brown rice for 25–30 minutes or according to the instructions on the packet.

  • 5.

    While the rice is cooking pour any excess marinade from the salmon and then arrange the salmon fillets in the baking dish. Bake in the oven for 15 minutes until the salmon is cooked through and breaks easily with a fork.

  • 6.

    Serve the salmon fillets with the cooked brown rice and cucumber salad.

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