soy glazed salmon salad
Salmon
Soy-glazed salmon salad
The combination of bright crunchy vegetables brings both colour and flavour to this light and fresh-tasting salmon salad.
Ingredients:
- 4 salmon fillets (120g/4½oz each), skin removed
- sunflower oil spray
- for the marinade
- 2 tbsp light soy sauce
- 2 tbsp mushroom ketchup
- 1 tbsp sriracha hot sauce
- 2 garlic cloves, finely grated
- 3cm/1¼in fresh root ginger, finely grated
- 1 tsp granulated sweetener
- 100g/3½oz chinese cabbage, shredded
- 100g/3½oz cucumber, julienned
- 100g/3½oz kohlrabi, julienned
- 100g/3½oz carrot, peeled and julienned
- 100g/3½oz ready-to-eat beansprouts
- handful coriander leaves, roughly chopped
- 1 lime, juice only
- 1 tbsp light soy sauce
- 1 red chilli, finely sliced
- 8 small dried nori strips, torn into bite-sized pieces
- small handful asian micro-herbs
Directions:
- To make the marinade, mix all the ingredients together in a bowl. Add the salmon fillets and turn to coat. Cover and refrigerate for up to 2 hours.
- Meanwhile, make the salad. Toss all the ingredients together in a large bowl and set aside.
- Heat a medium, non-stick frying pan over a very high heat. Spray with 6–10 sprays of oil. Lift the salmon into the pan, reserving the marinade, and cook, without moving, for 2–3 minutes. Turn the fillets over, reduce the heat to low and cook for 4–5 minutes. Transfer the salmon to a warm plate to rest.
- Pour the marinade into the frying pan and simmer for 1 minute or until reduced to a glaze. Pour over the resting salmon and leave for 3–4 minutes.
- Divide the salad between four plates. Flake the salmon on top and pour over any remaining soy glaze. Sprinkle with red chilli, torn nori sheets and micro-herbs.
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