Asian Salmon salad

Now for something completely different from the numerous pasta dishes shown here for past couple of weeks.

We got some Norwegian Salmon from the local fish shop (which has a restaurant attached - so cool as they serve the peche and frutta di maredisplayed in the shop!)

One of my “go to” dishes is Salmon basted with Soy Sauce, Maple syrup (or honey) and served with basmati rice, grated cucumber & spring onions. It can be served hot or cold and is always a winner.

Salmon salad fixings

Ingredients -

For the Salmon:

1 or 2 servings of salmon

30g soy sauce

30g honey

2” piece of ginger, grated

2 cloves of garlic, chopped

 

For the rice salad:

100g basmati rice

200g water (or as I did here, 100g water & 100g coconut milk)

salt

1/2 cucumber, peeled, seeded & grated

2 spring onions -finely chopped

1/2 bunch fresh coriander

 

Method -

For the Salmon:

Place Salmon in a baking tin

Mix all the rest of the ingredients together and pour over the salmon

Cover with tin foil and cook at 180 degrees C for 20 minutes

Allow to cool in the tin

 

For the rice salad:

Cook the rice by adding boiling water & salt, bring to the boil again and cover with a well-fitting lid and turn the heat off.  It will cook by itself in 10 minutes

Cool and add cucumber, onions and herbs

Tip salad into the salmon and it’s juices - serve with more coriander sprinkled over the top

 

 

 

Share on Facebook
Share on Twitter
Please reload

CATHERINE'S
COOKING TIPS

#1 

Shop local and try to use seasonal ingredients - they will be freshest and most economical

 

#2

Buy the best you can afford - even if it means making do with less.

 

#3

Keep it simple - and as unprocessed as possible.  Butter and E.V. Olive Oil over margarine, spreads and processed vegetable oils,