25. soy glazed salmon with a crunchy hot and sour salad
A recipe you don't want to miss.
In case you missed the last few recipes…blood orange & almond cake, fudgy brownie cookies,
Very excitingly I got to try this recipe out at work and I have to say, it can only be described as divine. It’s got a nutty flavour because of the toasted cashew nuts, a hint of spice from the chillies and zesty-ness from the rice wine vinegar. A crunchy, fresh salad that is so easy to whip together and pair with any fish or chicken dish.
Soy glazed salmon with crunchy hot and sour salad
Ingredients
2 x salmon fillets, between 160g and 180g, skinned
Sunflower of vegetable oil, for frying
Marinade
2½ tablespoons soy sauce
2 teaspoons sesame oil
½ teaspoon honey
Dressing
4 tablespoons rice wine vinegar
1 small birds eye chilli
3 teaspoons caster sugar
3 teaspoons sunflower oil
Salad
70g cashew nuts
½ teaspoon sea salt flakes
½ teaspoon black mustard seeds
110g beansprouts
55g mange tout
½ small tin water chestnuts
Juice of ¼ lime
½ tablespoon chopped fresh coriander
1 small birds eye chilli
Method
Combine the marinade ingredients and pour over the salmon steaks. Leave for 30 minutes up to 1 hour.
Finely chop the birds eye chilli into a fine dice, slice the mange tout and water chestnuts, pick the beansprouts, pick and roughly chop the coriander and place in a separate bowl with some damp kitchen paper.
Place the mange tout, bean sprouts and water chestnuts in a large bowl ready for service.
Make the hot and sour dressing: Place the vinegar, birds eye chilli and sugar in a small saucepan and heat gently without boiling until the sugar has dissolved. Leave to cool and then add the sunflower oil (you will add the lime juice later.)
Gently fry the cashew nuts in a heavy based frying pan until lightly browned, then add the sea salt and mustard seeds and fry for 1 minute, or until the seeds start to pop, set aside.
Preheat the oven to 180˚C fan assisted/200˚C conventional.
Remove the steaks from the marinade and wipe off excess moisture.
Preheat a non-stick frying pan to hot, fry the salmon steaks for 1 minute on each side, you shouldn’t need any extra oil in the pan.
Carefully transfer the salmon onto a parchment-lined baking sheet, cook for 8-12 minutes depending on size until the flesh is starting to flake yet remains moist in the centre.
Finish the dressing. Add the oil and lime juice to the hot and sour dressing, ensuring you add it in increments and taste as you go to get the right balance of sweet, hot and sour.
Toss through the dressing through the vegetables, add the cashews and seeds and toss these through and serve piled onto each plate and topped with the soy glazed salmon.