Quick Asian Salad With Salmon Recipes

ASIAN SALMON SALAD

Steps:

• Stir the ketchup with teriyaki sauce, lime juice, sesame oil and brown sugar until well blended. Reserve.
• Place the salad greens in a large bowl. Separate the salmon into large chunks. Add salmon to the bowl along with the carrot, cucumber, coriander leaves and radish. Toss gently with enough dressing to coat the ingredients. Add more dressing to taste. Sprinkle with sesame seeds just before serving.

STICKY ASIAN-STYLE SALMON WITH BROCCOLI, QUICK PICKLED CUCUMBER & RICE

Steps:

• Cook the rice in a large sauce pan of boiling salted water for 25 minutes, or until tender.
• Place a colander over the pan and cover with a lid. Chop the broccoli into 3cm chunks and add to the colander to steam for the last 8 minutes.
• Cut the cucumber in half lengthways, scoop out the seeds, then finely slice into half-moons and place into a small bowl. Drizzle with ½ a tablespoon of soy sauce and squeeze over the juice from half a lime, scrunch and toss together, then leave to pickle.
• Toast the sesame seeds in a dry frying pan over a medium heat for 2 minutes, or until golden, keeping them moving in the pan. Tip into a small bowl.
• Place the pan back on the heat, turn the heat down to medium-low and drizzle in 1 tablespoon of oil, add the salmon fillets, skin-side down, then cover and cook for 5 minutes.
• Peel and finely grate the ginger. Trim and finely slice the spring onions and add the whites to a bowl with most of the ginger. Add the remaining soy sauce, honey and the juice from 1 lime, then mix well to make a glaze.
• Pour over the salmon, turning to coat, then cook with the lid off for a further 2 to 3 minutes, or until beautifully glazed and just cooked through.
• Drain the rice and tip back into the pan with the broccoli and ginger. Squeeze in the juice from the remaining lime half, season to taste and stir.
• Divide the rice and salmon between your plates, spooning over any extra glaze from the pan. Drain and add the quick pickle, then serve scattered with the toasted sesame seeds and remaining spring onion.

ASIAN SALMON SALAD

Steps:

• Cut salmon into 2.5cm / 1" cubes.
• Mix Sauce in a medium bowl. Add salmon, set aside for 3 minutes.
• Mix Dressing ingredients in a jar. Shake very well (jar is best).
• Divide Salad ingredients between 2 bowls.
• Heat oil in a non stick medium skillet over medium high heat. Remove salmon from Sauce, shaking off excess. Reserve Sauce.
• Place salmon in skillet. Cook for 2 minutes, turning to caramelise as many of the sides as you can (all sides is not practical, too much turning). (Note 5)
• Pour Sauce into skillet. Cook for 30 seconds or until the Sauce reduces to a syrup (see video for how it bubbles).
• Remove from stove. Immediately transfer salmon onto Salad. Leave to rest / cool for a few minutes. Then spoon the glaze over the salmon. Sprinkle with sesame seeds and shallots/scallions, if using.
• Drizzle salad with Dressing. Serve immediately.

QUICK ASIAN SALAD WITH SALMON

Steps:

• Heat broiler. Place salmon fillets on a rimmed baking sheet; season generously with salt and pepper. Broil until fish is just cooked through, 8 to 10 minutes. When cool enough to handle, cut into large chunks.
• In a large bowl, whisk together vinegar, oil, and honey; season with salt and pepper. Set aside 2 tablespoons dressing.
• To remaining dressing, add napa and red cabbage, carrots, onion, almonds, and apricots; toss.
• Divide salad among 4 plates; top with salmon. Drizzle reserved dressing over salmon.

ASIAN SALAD RECIPE

Steps:

• Combine all the sesame dressing ingredients in a small jar and shake it well.
• Add the Asian salad ingredients to a medium-sized bowl.
• Pour the dressing over the top and toss to coat.

QUICK SALMON SALAD

Steps:

• In a bowl, combine salmon, green onions, celery, mayonnaise, and lemon juice. Season with dill and salt. Mix well.

ASIAN-STYLE STEAMED SALMON (QUICK & EASY) / 清蒸三文鱼

Steps:

• Chop some scallion and ginger and put them in a bowl
• Smash a clove of garlic and put it in the same bowl
• Heat up 2-3 tsp of oil (make sure it gets very hot)
• Pull the hot oil on the spices (it will make drizzling sounds)
• Add 1-2 tsp of soy sauce
• Dry the surface of the salmon with kitchen paper
• Slice the salmon fillet into 4 pieces
• Sprinkle on some salt
• Leave the light-salted salmon in the fridge for 15 mins or above
• Steam the salmon for 8-10 mins after the water starts to boil
• Spread the prepared sauce on the salmon
• Enjoy!

STICKY SEARED SALMON AND ASIAN CRUNCH SALAD

Steps:

• Heat a frying pan on medium. Spray with cooking oil. Place marinated salmon portions on the frying pan and cook for 6 to 8 minutes on each side until cooked through and just pink. The salmon will be beautifully glazed at this point. You can use tongs, to hold the sides of the portion on the hot pan to ensure even cooking on all sides. Set aside.
• Mix the dressing with the salad thoroughly.
• To serve, place salad in a lunchbox or plate and top with the cooked salmon portion.

ASIAN SALMON SALAD

Steps:

• Instructions Season the salmon fillets on each side with salt and pepper. Set aside. Add the oil to a large frying pan over medium-high heat. Once the oil begins to lightly smoke, add the salmon and cook for 3-4 minutes per side, or until browned. Set the salmon aside and add the water, soy sauce, brown sugar, vinegar and sriracha to the pan. Whisk while adding the corn starch. Cook until the mixture is thick, then add the salmon fillets back to the sauce and cook for another 2-3 minutes. Set aside. Add the arugula to a bowl and evenly layer on the grapes, carrots, apples, pomegranate arils, salmon, green onions and sesame seeds. Serve with your favorite Asian vinaigrette from Heinen's.