Asian Salmon Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 garlic clove minced
- 15 cherry tomatoes halved
- 1 tsp sesame oil
- 2 tbsp water
- 1 1/2 tbsp white vinegar
- 1/2 avocado, sliced
- 1/2 tsp sesame seeds
- 1 tbsp soy sauce low sodium / ordinary (note 1)
- 2 tbsp each hoisin sauce rice vinegar, honey (note 2)
- 1 tbsp sriracha or other hot sauce (can omit)
- 250 - 300 g / 8 - 10 oz salmon skin off
- 2 tsp oil (vegetable canola, peanut oil)
- 5 cups lettuce bite size pieces (i used cos lettuce)
- 1 cucumber, halved deseeded and sliced (note 3)
- 1 tbsp soy sauce (note 1)
- 1 tbsp olive oil (note 4)
- 1 tsp sugar (any type) or 1 1/2 tsp honey
- 1/2 scallion / shallot finely sliced
- Carbohydrate 0.852119999288272 g
- Cholesterol 0 mg
- Fat 3.00254999848841 g
- Fiber 0.208500001071407 g
- Protein 0.36134999946043 g
- Saturated Fat 0.42518999978828 g
- Serving Size 1 1 Serving (31g)
- Sodium 1.23599999976109 mg
- Sugar 0.643619998216865 g
- Trans Fat 0.133979999933627 g
- Calories 33 calories
Cut salmon into 2.5cm / 1" cubes.Mix Sauce in a medium bowl. Add salmon, set aside for 3 minutes.Mix Dressing ingredients in a jar. Shake very well (jar is best).Divide Salad ingredients between 2 bowls.Heat oil in a non stick medium skillet over medium high heat. Remove salmon from Sauce, shaking off excess. Reserve Sauce.Place salmon in skillet. Cook for 2 minutes, turning to caramelise as many of the sides as you can (all sides is not practical, too much turning). (Note 5)Pour Sauce into skillet. Cook for 30 seconds or until the Sauce reduces to a syrup (see video for how it bubbles).Remove from stove. Immediately transfer salmon onto Salad. Leave to rest / cool for a few minutes. Then spoon the glaze over the salmon. Sprinkle with sesame seeds and shallots/scallions, if using.Drizzle salad with Dressing. Serve immediately.
