Hamachi Tandoori Recipes

PICKLED CUCUMBER SALAD FOR HAMACHI TANDOORI

Pickled Cucumber Salad for Hamachi Tandoori image

This Pickled Cucumber Salad is courtesy of chef Eric Ripert and is used in his Hamachi Tandoori.

Provided by Martha Stewart

Number Of Ingredients 7

Ingredients

2 tablespoons unseasoned rice-wine vinegar
1 teaspoon sugar
2 tablespoons extra-virgin olive oil
Fine sea salt
Freshly ground white pepper
1/2 English cucumber, quartered lengthwise, seeded, and cut crosswise into 1/4-inch slices
1 teaspoon fresh cilantro, thinly sliced

Steps:

Place vinegar and sugar in a medium skillet over medium heat. Cook, stirring, until sugar is dissolved. Add oil, season with salt and pepper, and bring to a boil. Reduce heat to a simmer and add cucumber; cook 1 to 2 minutes. Strain cucumber mixture through a sieve, discarding liquid. Refrigerate until chilled. Add cilantro, and season with salt and pepper. Refrigerate until ready to serve.

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