Sticky Seared Salmon And Asian Crunch Salad Recipes

ASIAN SALMON SALAD

Steps:

• 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.

SALMON SALAD WITH ASIAN GINGER SESAME DRESSING

Steps:

• Place Dressing ingredients in a jar and shake well.
• Sprinkle both sides of salmon with salt and pepper.
• Heat oil in a non stick skillet over medium high heat.
• Place salmon in upside down (ie skin side up), cook for 3 minutes or until deep golden.
• Turn and cook for another 2 - 3 minutes, or until cooked to your taste.
• Remove onto plate and cool for 5 minutes.

STICKY SEARED SALMON AND ASIAN CRUNCH SALAD

Steps:

• Heat a frying pan on medium. Spray with cooking oil. Place marinated salmon portions on the frying pan and cook for 6 to 8 minutes on each side until cooked through and just pink. The salmon will be beautifully glazed at this point. You can use tongs, to hold the sides of the portion on the hot pan to ensure even cooking on all sides. Set aside.
• Mix the dressing with the salad thoroughly.
• To serve, place salad in a lunchbox or plate and top with the cooked salmon portion.