Salmon Fillets with Crispy Skin and Thai Cucumber Salad | The BBQ Barn

Ingredients

• 4 salmon fillets (with skin), each 200 to 250 grams and about 50mm thick
• Olive oil
• Sea salt
• 2 continental cucumbers
• ½ cup cup chopped coriander
• 6 l large shallots, thinly sliced
• 1 medium red chilli, seeded and finely diced
• 1 tbsp tablespoon brown sugar
• 1 tbsp tablespoon fresh lime juice
• 1 tbsp tablespoon fish sauce
• 2 tbsp tablespoons rice wine vinegar
• Freshly ground black pepper
• 2 tbsp tablespoons peanut oil