This Asian Salmon Salad is a quick and easy weeknight dinner. The salmon is glazed with soy, garlic, ginger, chilli and raw honey for that ultimate moreish flavour. Lightly pan fried, the salmon is golden and crispy on the outside and soft on the inside.
2tablespoonsGarlicfreshly crushed, or minced garlic from a jar
1tablespoonGingerfreshly grated, or minced garlic from a jar
1tablespoonDried Chilli flakes or chilli paste
Rice Salad
1cupBrown riceCooked
1cupButter beansor cannellini beans
2tablespoonsRed Onionfinely diced
2Spring Onions/Shallotschopped small
½medium Zucchinidiced
2tablespoonsMintfinely chopped
2tablespoonsCorianderfinely chopped
Other
Spray oil
Shallots/spring onions to garnish
Sesame seeds to garnish
Instructions
Place all the marinade/sauce ingredients into a bowl or jug and whisk to combine.
Heat a skillet on high heat. (Spray lightly with oil)
Place the salmon fillets into the skillet and spoon on 3 to 4 tablespoons of the marinade. Cook the salmon on one side covered with a lid for 3 to 4 minutes. If you salmon portions are on the thick side, cook for a little longer.
Remove the lid and use a spatula to “chop” the salmon pieces into chunks. Gently move the pieces around in the pan with the spatula for a few more minutes. Add another couple of tablespoons of marinade/sauce and move about the pieces around until coated. Remove salmon pieces from heat.
Place all the ingredients for the rice salad into a bowl and stir with a spoon to mix it all together
Divide the rice salad between 2 or 3 bowls and spread the salmon pieces over the top.
Heat the remaining marinade/sauce in the microwave (15 seconds) or on the warm skillet, then drizzle over the dish to finish it off.
Garnish with finely chopped shallots and sesame seeds.