Healthy Asian Salmon Salad

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.

Course Dinner

Cuisine Australian

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 591kcal

Author Kim

Ingredients

Salmon

2 pieces skin off salmon approx. 120 grams

Marinade/Sauce

⅓ cup Soy Sauce
2 tablespoons Raw honey
2 tablespoons Garlic freshly crushed, or minced garlic from a jar
1 tablespoon Ginger freshly grated, or minced garlic from a jar
1 tablespoon Dried Chilli flakes or chilli paste

Rice Salad

1 cup Brown rice Cooked
1 cup Butter beans or cannellini beans
2 tablespoons Red Onion finely diced
2 Spring Onions/Shallots chopped small
½ medium Zucchini diced
2 tablespoons Mint finely chopped
2 tablespoons Coriander finely 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.

Nutrition