Soy Glazed Salmon With Crunchy Hot and Sour Salad
photo by Sackville
- Ready In:
- 2hrs 15mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 4 (170 g) salmon steaks
- 2 tablespoons oil
-
For the marinade
- 5 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
-
For the salad
- 1⁄4 cup rice wine vinegar
- 1 red chile, deseeded and finely chopped
- 1 tablespoon caster sugar
- 1 tablespoon sunflower oil
- 140 g cashew nuts
- 1 teaspoon sea salt
- 1 teaspoon black mustard seeds
- 225 g bean sprouts
- 100 g snow peas, sliced on the diagonal
- 6 -8 water chestnuts, thinly sliced
- 1⁄2 lime, zest of
- 1⁄2 lime, juice of
- 2 -3 tablespoons freshly chopped coriander, plus extra to garnish
directions
- Combine the marinade ingredients.
- Pour over the salmon and put in the fridge for at least two hours and as long as overnight.
- Make the hot and sour dressing by putting the vinegar, chilli and sugar in a small saucepan.
- Heat gently without boiling until the sugar has dissolved.
- Remove from the heat, leave to cool and then add the sunflower oil.
- While the dressing is cooling, fry the cashew nuts in a heavy frying pan until lightly browned, then add the sea salt and mustard seeds and fry for a minute or until the seeds start to pop.
- Set aside.
- In a hot pan, add the oil and let it heat up.
- Fry the salmon steaks for four minutes on each side, starting with the skin side down.
- The flesh should be moist but cooked and the top of the salmon should be a lovely brown.
- Combine all the salad ingredients and the dressing together.
- Serve piled onto each plate and topped with the salmon.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">