Instructions: To make the pickle place the wine vinegar caster sugar mustard seeds and onion into a small saucepan.

Stand the pan on the simmering plate and stir until the sugar has dissolved. Continue to cook over a gentle heat until the onion is soft.

Add the cucumber and continue to cook for 1 to 2 minutes to soften the cucumber. Blend the cornflour with a little water.

Stir into the cucumber mixture and cook stirring until thickening.

Transfer to a bowl and cool.

Place the cleaned salmon steaks on the rack of the roasting tin.

Brush lightly with olive oil and season. Slide the roasting tin onto the second set of runners from the top of the roasting oven.

Grill the salmon for 7 to 10 minutes depending upon thickness.

Turn the salmon over brush with olive oil and season.

Repeat the grilling.

Remove from the oven.

Remove any skin from the salmon this is easier to do after cooking.

Serve the salmon warm or cold with the cucumber pickle.

Salmon is easy to cook but it often needs a sauce or dressing to add flavour or to make it different. Serve this salmon warm or cold as part of a buffet lunch or as a starter.

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