Cucumber Salad with Peanut Pesto

Remove the skin from the cucumbers, cut them into quarters lengthwise, remove the seeds and cut into long strips.

Lightly sugar the cucumber slices and draw water.

Remove the seeds from the chili, chop finely and crush with peanuts and coriander in a mortar and stir with olive oil until homogeneous.

Season with white wine vinegar.

Arrange the cucumber salad on plates, drizzle with the peanut pesto and bring to the table with the warm glazed salmon strands (Extra Recipe, Honey-Glazed Salmon) .

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