Seared Salmon Asian Salad
Ingredients
Salmon
- 800g (1.7lbs) - Fresh Salmon Fillets, Skinless
- Seasoning To Taste
Salad
- 1 - Daikon (Chinese Radish), Peeled & Julienned
- 2 - Carrots, Julienned
- 5 - Red Radishes, Thinly Sliced
- 100g (3.5oz) - Snow Peas, Ends & Strings Removed, Julienned
- 1 Bunch (50g) - Coriander (Cilantro), Roughly Chopped
- ½ Bunch (15g) - Thai Basil Leaves, Whole
- ½ Bunch (15g) - Mint Leaves, Whole
- 1 - Long Red Chilli, Deseeded (Optional), Halved & Thinly Sliced
- 1 Tbsp (15g) - Black Or White Sesame Seeds
Sesame Ginger Lime Dressing
- 2 - Limes, Zest & Juice
- 30g (1.6oz) - Ginger, Peeled & Minced
- 1 tsp (5ml) - Sesame Oil
- 2 Tbsp (40ml) - Extra Virgin Olive Oil
- Seasoning To Taste
Method
- Place all of the salad ingredients into a large mixing bowl, mix to combine.
- Combine the lime zest, lime juice & ginger in a small mixing bowl. Slowly pour in both the sesame and extra virgin olive oil whilst whisking. Season to taste & store in the fridge until ready to serve.
- Pour the olive oil over the salmon fillets, season to taste & rub to coat. Place a large pan over high heat and allow to get smoking hot. Gently place in the salmon fillets and sear for 2 ½ minutes, flip and sear for a further 2 minutes (this is cooked medium-rare). Remove from the pan and allow to rest for 10 minutes. Break the salmon up into bite-sized pieces.
- Pour the dressing into the salad mix, add in the seared salmon pieces and mix until everything is mixed well. Transfer the salmon salad into serving bowls & garnish with picked mint, Thai basil & black sesame seeds. Dig in.
Calories 471kcalCarbohydrates 16gProtein 43gFat 26gSaturated Fat 4gPolyunsaturated Fat 8gMonounsaturated Fat 13gCholesterol 110mgSodium 140mgPotassium 1548mgFiber 5gSugar 6gVitamin A 6772IUVitamin C 68mgCalcium 143mgIron 4mg