Cured salmon salad | Women's Weekly Food

Ingredients

• 375 grams salmon fillet
• 1/3 cup (75g) brown sugar, firmly packed
• 1/4 cup (70g) sea salt
• 2 tablespoons sweet sherry
• 1/2 teaspoon five-spice powder
• 1 tablespoon lime juice
• 100 grams baby asian greens
• 2 (260g) lebanese cucumbers, seeded, sliced thinly
• Dressing
• 1 tablespoon light soy sauce
• 2 teaspoons water
• 2 teaspoons sweet sherry
• 2 teaspoons lime juice
• 1 clove garlic, crushed
• 1 fresh small red thai chilli, chopped finely
• 1/2 teaspoon caster sugar