Asian Salmon

By zhanghengshuo

4 Person

30 Minutes

357 Calories

For a fast and healthy midweek dinner, try this speedy Asian-inspired salmon recipe. Sticky soy, ginger, and chilli-marinated salmon are served with a crisp and colourful veggie slaw and tender pak choi for a flavour-packed meal ready in just 30 minutes.

Ingredients

Slaw

1 Lime, juiced
1 tsp. Mirin
1/2 tbsp. Sesame oil
2 tbsp. Cashew nuts, roughly chopped
2 tbsp. Chopped coriander
3 Spring onions, finely sliced
1/2 White cabbage, finely shredded
1 Carrot, peeled and grated
1 Cucumber, grated

1 tbsp. Sesame oil
2 packets Choi, quartered
520 g Boneless salmon fillets
2 cloves Garlic, finely chopped
1 2cm piece ginger, peeled and grated
1 Red chilli, deseeded and finely chopped
1 Lime, juiced
1 tsp. Caster sugar
1 tbsp. Soy sauce

Method

01

Put the soy sauce, sugar, lime juice, chili, ginger and garlic in a non-metallic shallow dish and stir well to combine. Add the salmon and turn to fully coat in the marinade. Cover the dish with clingfilm and leave to marinate at room temperature for 10 mins.
02

Meanwhile, make the slaw. Put the cucumber, carrot, white cabbage, spring onions, coriander, and cashew nuts (if using) in a large bowl. Combine the sesame oil, mirin and lime juice in a small bowl and pour over the slaw. Mix well and set aside.
03

Bring a large pan of water to the boil and add the pak choi. Cook for 3-4 mins until the veg is just tender, then drain and keep warm.
04

Heat the sesame oil in a large non-stick frying pan over medium-high heat and add the salmon, skin-side down. Cook for 3-4 mins until golden and caramelized, then turn over. Add the remaining marinade from the dish and cook for a further 2-3 mins or until the salmon is just cooked through.
05

Transfer the salmon to 4 serving plates and place the pan of marinade back on the heat. Simmer for 1 min until slightly thickened. Spoon over the salmon and serve with the pak choi and slaw.

Related Tags

Asian Salmon

3.5

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Calorie 357 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Slaw

1 Lime, juiced

1 tsp. Mirin

1/2 tbsp. Sesame oil

2 tbsp. Cashew nuts, roughly chopped

2 tbsp. Chopped coriander

3 Spring onions, finely sliced

1/2 White cabbage, finely shredded

1 Carrot, peeled and grated

1 Cucumber, grated

1 tbsp. Sesame oil

2 packets Choi, quartered

520 g Boneless salmon fillets

2 cloves Garlic, finely chopped

1 2cm piece ginger, peeled and grated

1 Red chilli, deseeded and finely chopped

1 Lime, juiced

1 tsp. Caster sugar

1 tbsp. Soy sauce

03 Method

Step 1

Put the soy sauce, sugar, lime juice, chili, ginger and garlic in a non-metallic shallow dish and stir well to combine. Add the salmon and turn to fully coat in the marinade. Cover the dish with clingfilm and leave to marinate at room temperature for 10 mins.

Step 2

Meanwhile, make the slaw. Put the cucumber, carrot, white cabbage, spring onions, coriander, and cashew nuts (if using) in a large bowl. Combine the sesame oil, mirin and lime juice in a small bowl and pour over the slaw. Mix well and set aside.

Step 3

Bring a large pan of water to the boil and add the pak choi. Cook for 3-4 mins until the veg is just tender, then drain and keep warm.

Step 4

Heat the sesame oil in a large non-stick frying pan over medium-high heat and add the salmon, skin-side down. Cook for 3-4 mins until golden and caramelized, then turn over. Add the remaining marinade from the dish and cook for a further 2-3 mins or until the salmon is just cooked through.

Step 5

Transfer the salmon to 4 serving plates and place the pan of marinade back on the heat. Simmer for 1 min until slightly thickened. Spoon over the salmon and serve with the pak choi and slaw.

04 Author