Asian Inspired Salmon Salad – Recipe Below – this is one of those quick and easy dinners that feels lovely and light but is packed with flavour. And it’s a healthy recipe without meaning to be. The perfect summer recipe. The easy salad is all about that lovely tangy dressing. When you make it, get it right for your palette – more soy if you like it salty and more vinegar if you want it sour. Enjoy x John
Serves 2
2 x salmon fillets – about 200g each
1 tbsp neutral oil
½ red onion, very thinly sliced
1 bulb fennel, very thinly sliced
100g red cabbage, very thinly sliced
½ a romaine lettuce, shredded
1 tbsp olive oil
The juice of a lime
1 tbsp white wine vinegar
1 tbsp dark soy sauce
1 tbsp sriracha
2 tsp mirin or use ½ tsp caster sugar
2cm piece of ginger, grated
Sesame seeds to serve
Salt
1. Heat a frying pan over a high heat. Pat the salmon dry and season both sides with plenty of salt. Add the oil to the pan and pop in the salmon fillets, skin side down. Leave for 2-3 minutes or until the skin is crispy. Turn the salmon and cook for 1-2 minutes or until just cooked and still pink in the middle. Leave it in the pan for longer if you like it cooked all the way though. Remove from the pan so they don’t overcook.
2. Meanwhile, chuck the red onion, fennel, red cabbage and lettuce into a mixing bowl.
3. Whisk together the olive oil, lime juice, vinegar, soy, sriracha, mirin and ginger. Pour most of it over the salad and toss together.
4. Divide the salad between two serving bowls and top each with a piece of salmon. Drizzle over the reaming dressing and scatter over any sesame seeds you like. Grab a fork and dive in.