This Asian salmon is absolutely perfect for a light dinner or a delicious lunch!
Lately Brad and I have been on the biggest fish kick and I feel so much happier for it! I’ve always liked fish but Brad was somewhat reluctant to fully embrace it until recently. What I realised made the biggest difference in his attitude is the quality of fish we started buying and the variety with which it’s prepared. This Asian salmon with carrot and cucumber slaw in peanut dressing ticks all the above. Lovely salmon and a brilliantly easy and accessible recipe; all in all is a winning combination.
The slaw is inspired by the Thai Green Papaya Salad I posted a couple of weeks ago. Although I absolutely loved it both kids and Brad suggested I remake it using more ‘normal’ ingredients like carrots and cucumbers instead of an overpriced and exotic green papaya. I was itching to experiment, which I did as soon as we got home from Greece. I adored the result! If I am honest with you, my friends, I do prefer this version to the original. 😉 You can take the girl out of Europe but only for a while and then she is back to carrots and cucumbers!
This dish is ideal for a light dinner any day of the year and if you are lucky enough to have leftovers it would make the most delicious work lunch!
- ¼ cup - soy sauce
- 1 tbsp - lemon grass paste
- 2 cloves - garlic
- 1 tbsp - grated ginger
- 1 tbsp - chilli paste or 1 red chilli minced
- 4-5 sprigs- cilantro chopped
- 1 lime- juiced
- 2 tbsp - honey
- 250 gr/8 oz- salmon divided
- 1 tsp sesame seeds
- 1 cucumber cut in matchsticks
- 1 carrot cut in matchsticks
- 3 radishes cut in matchsticks
- 2-3 spring onions sliced
- 1/2 red chilli sliced thinly
- 2-3 cilantro sprigs leaves only
- 2 tbsp peanuts crushed
- 1 tbsp dry roasted peanuts
- 2 cloves of garlic
- 1 chilli minced
- 1 tsp salt
- 2 tbsp Palm sugar or brown sugar
- 2 tbsp fish sauce
- ¼ cup/125 ml fresh lime juice
- 2 tsp Tamarind sauce optional
Mix soy sauce, lemon grass paste, garlic, ginger, lime juice, chopped cilantro and chilli paste or fresh minced chillies and pour over your salmon.
Let it marinade for at least for 30 minutes.
Then brush the marinade off your salmon and glaze it with 2 tablespoons of honey, broil in the oven for 7 minutes in the same pan it was marinading until the top is caramelised and blackened and the salmon flakes up easily with a fork.
Prepare the dressing by combining peanuts, garlic, minced chilli, salt and palm or brown sugar in a mortar, bash with a pestle until you have a paste and then combine with fish sauce, Tamarind sauce if using and lime juice. Set aside.
Peel carrots and cut carrots, cucumbers and radishes in matchsticks using a mandolin or a vegetable grater. Slice spring onions and chilli.
Combine all vegetables in a medium sized bowl and gently toss with the dressing.
For serving divide the slaw between two plates and sprinkle with crushed peanuts. Top each plate with a piece of salmon. Sprinkle salmon with sesame seeds and more sliced spring onions. Serve immediately.