I think it is fair to say that summer is on its way and about time too! I am pleased to report that I am writing this blog from the comfort of my garden table with my new puppy ‘Oscar’ dozing at my feet… Bliss!
Last weekend, with the weather being so glorious, there was a definite need for fresh and healthy food. I really enjoy Asian style salads as they are fragrant and crunchy. I often vary how I serve the salmon when I cook it in this way, for example if I am looking to eat something more substantial then I replace the salad with egg noodles and serve with pak choi or I add it to a stir fry using the juices of from the fish to form the sauce.
This recipe is good irrespective of whether you serve it hot or cold and takes very little time to prepare. If you are looking for a recipe that can be made in advance to be served at a summer lunch party then this is a great little option. Or if you are having a barbecue and are looking to cater for the non meat-eaters – again this recipe comes into its own as the salmon is cooked in tin foil and can be cooked alongside the meat (just remember that the cooking time will vary depending on the heat of your barbecue). Enjoy.
Asian salmon salad
Cooking time: 15 minutes
- 2 salmon fillets
For the marinade
- 2tbsp soy sauce
- 2tbsp sweet chilli
- 2tsp roughly chopped ginger
- 2tbsp diced onion
- 1 tsp oil
For the salad:
- 2 handfuls of spinach
- 1 large carrot (spiralized, grated or finely sliced)
- ½ a cucumber (deseed, then spiralizer, grate or finely slice)
- ½ an inch of ginger (finely sliced)
- ¼ of a fresh red chilli (chopped)
- 2tbsp fresh coriander (chopped)
- A couple of wedges of lime (to serve)
For the dressing:
- 2-3 tbsp oil
- 1 tsp light soy sauce
- ¼ tsp fish sauce
- marinade from the fish once cooked.
- Pre-heat oven – 180°C.
- Prepare your marinade for the salmon by placing all of the ingredients in a bowl and mixing together.
- Get two sheets of tin foil (roughly 30cm square) place a salmon fillet in the centre of each piece of foil, pour over half of the marinade. Create a parcel out of the tin foil, place on a baking tray and then bake in the oven for 12-14 minutes.
- Whilst the salmon is in the oven plate up your salad. Place the spinach leaves on the base of the plate, add the cucumber, carrot, ginger and chilli.
- Once the salmon is cooked either leave to cool completely, or if you are serving as a warm salad then remove from the tin foil and place on top of the salad.
- Finally prepare your vinaigrette by placing all of the ingredients in a jam-jar and shaking until fully combined. Pour the vinaigrette over the salads and garnish with the freshly chopped coriander. Serve with a wedge of lime on the side.