METHOD

1. Remove skin, bones and any fat from fish.
2. Combine sugar, salt, sherry five spice and juice in medium bowl. Cover; refrigerate overnight.
3. Make asian dressing.
4. Wash fish; pat dry. Slice fish thinly.
5. Combine asian greens, cucumber and dressing in large bowl. Divide salad among serving plates; top with cured salmon.
6. Asian Dressing: Combine ingredients in screw-top jar; shake well.

INGREDIENTS

375g salmon fillet
1/3 cup (75g) firmly packed brown sugar
¼ cup (70g) coarse cooking salt
2 Tbsp sweet sherry
½ tsp five-spice powder
1 Tbsp lime juice
100g baby asian greens
2 lebanese cucumbers (260g), seeded, sliced thinly

Asian Dressing:

1 Tbs light soy sauce
2 tsp water
2 tsp sweet sherry
2 tsp lime juice
1 clove garlic, crushed
1 fresh small red thai chilli, chopped finely
½ teaspoon caster sugar