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Soy-glazed salmon salad

 


Method 1

Ingredients

4 salmon fillets (120g/4½oz each), skin removed

sunflower oil spray

For the marinade

2 tbsp light soy sauce

2 tbsp mushroom ketchup

1 tbsp sriracha hot sauce

2 garlic cloves, finely grated

3cm/1¼in fresh root ginger, finely grated

1 tsp granulated sweetener

For the salad

100g/3½oz Chinese cabbage, shredded

100g/3½oz cucumber, julienned

100g/3½oz kohlrabi, julienned

100g/3½oz carrot, peeled and julienned

100g/3½oz ready-to-eat beansprouts

handful coriander leaves, roughly chopped

1 lime, juice only

1 tbsp light soy sauce

To serve

1 red chilli, finely sliced

8 small dried nori strips, torn into bite-sized pieces

small handful Asian micro-herbs

Method

To make the marinade, mix all the ingredients together in a bowl. Add the salmon fillets and turn to coat. Cover and refrigerate for up to 2 hours.

Meanwhile, make the salad. Toss all the ingredients together in a large bowl and set aside.

Heat a medium, non-stick frying pan over a very high heat. Spray with 6–10 sprays of oil. Lift the salmon into the pan, reserving the marinade, and cook, without moving, for 2–3 minutes. Turn the fillets over, reduce the heat to low and cook for 4–5 minutes. Transfer the salmon to a warm plate to rest.

Pour the marinade into the frying pan and simmer for 1 minute or until reduced to a glaze. Pour over the resting salmon and leave for 3–4 minutes.

Divide the salad between four plates. Flake the salmon on top and pour over any remaining soy glaze. Sprinkle with red chilli, torn nori sheets and micro-herbs.



Method 2

🐟 Soy-Glazed Salmon Salad

🧺 Ingredients (Serves 2)

🐟 For the salmon:

2 salmon fillets (about 150–180g each, skin on or off)

2 tbsp soy sauce

1 tbsp honey or brown sugar

1 tbsp rice vinegar or lime juice

1 tsp sesame oil

1 clove garlic, minced

1 tsp fresh ginger, grated (optional)

Pinch of chili flakes (optional)

🥗 For the salad base:

4 cups mixed greens (e.g. rocket, spinach, lettuce)

1 carrot, julienned or grated

½ cucumber, sliced

1 avocado, sliced

1 spring onion or small red onion, finely sliced

Optional: ¼ cup edamame beans, cooked

Optional: 1 tbsp toasted sesame seeds or crushed peanuts

🥣 For the dressing:

1 tbsp soy sauce

1 tbsp rice vinegar or lime juice

1 tsp honey

2 tbsp olive oil or neutral oil

1 tsp sesame oil

Salt and pepper, to taste

👨‍🍳 Instructions

1. Marinate the salmon

In a bowl, mix soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.

Place salmon in the marinade, skin side up. Let sit for 15–30 minutes.

2. Cook the salmon

Heat a non-stick pan over medium heat.

Sear the salmon for 3–4 minutes per side, or until cooked to your liking. Let it rest for a few minutes.

Optionally, pour remaining marinade into the pan and reduce into a sticky glaze.

3. Make the salad

In a bowl, combine the greens, carrots, cucumber, avocado, and onion.

Whisk the dressing ingredients and toss with the salad just before serving.

4. Assemble

Place salad on plates or a platter.

Top with the glazed salmon.

Garnish with sesame seeds, herbs (like coriander or mint), or nuts if desired.

✅ Tips:

Serve warm or cold — great for meal prep.

Swap salmon for tofu or grilled chicken for variations.

Add rice or soba noodles for a more filling bowl.



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