Fish is a great ingredient to enhance and uplift a simple salad dish, so here's my take on a Chinese classic using authentic herbs to enhance the flavours...
Category
Salads
Servings
2
Prep Time
20 minutes
Cook Time
30 minutes
Calories
480
Author:
Josh Balmer
Ingredients
2 salmon fillets
-
1/2 cup of green mung beans
-
Handful of dried orange peel
1/2 cup of bean sprouts
1/2 cup chopped peppers (your choice)
2 tsp flaked almonds
-
4 tbsp soy sauce
2 tbsp peanut butter (smooth)
1 tbsp brown sauce
3 tsp sesame seed oil
1 tbsp hot sauce (your choice)
2 tsp rice wine vinegar
Pinch of black pepper
2 tbp white miso
Pinch of salt
-
Handful of dried rosebuds (garnish)
Directions
Start with the dressing by mixing together the garlic, peanut butter, brown sauce, sesame seed oil, rice wine vinegar, black pepper, hot sauce (if chosen), white miso and a pinch of salt, then place to one side.
With the salmon fillets, season them with salt and pepper, then pan fry for 2 minutes on a medium heat on both sides.
Place the green mung beans, dried orange peel, peppers and bean sprouts and mix together in a bowl.
Mix the vegetables well, then drizzle 2/3 of the dressing on top.
Once the salmon fillets are cooked thoroughly, place on top of the salad bowl and sprinkle almond flakes on top.
Garnish with dried rosebuds.
Serve and enjoy!