Soy Glazed Salmon With Crunchy Hot and Sour Salad

Recipe by Sackville
READY IN: 2hrs 15mins




  • 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.