Step 1.
Combine 1 tbsp soy sauce, 1 tbsp mirin, honey and 1 tsp grated ginger in a small bowl. Brush salmon with half the glaze. Combine remaining soy, mirin, grated ginger and chill oil in a separate small bowl. Set aside
Step 2.
Heat a large, non-stick frying pan over high heat. Cook salmon, for 2-3 minutes on each side, brushing with remaining glaze once during the cooking time, until golden and cooked to your liking. Alternatively, cook the salmon in an air fryer on 200°C for 10 minutes, brushing salmon with glaze twice during the cooking time.
Step 3.
Meanwhile, place edamame and snow peas in a medium heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 minutes or until just tender. Drain well.
Step 4.
Combine edamame mixture, cucumber, shallot and coriander in a large bowl. Divide quinoa, cucumber salad and salmon among shallow serving bowls. Drizzle with chilli oil mixture and sprinkle with sesame seeds, to serve.
Enjoy this stunning recipe!
www.taste.com.au
Ingredients
Directions
Step 1.
Combine 1 tbsp soy sauce, 1 tbsp mirin, honey and 1 tsp grated ginger in a small bowl. Brush salmon with half the glaze. Combine remaining soy, mirin, grated ginger and chill oil in a separate small bowl. Set aside
Step 2.
Heat a large, non-stick frying pan over high heat. Cook salmon, for 2-3 minutes on each side, brushing with remaining glaze once during the cooking time, until golden and cooked to your liking. Alternatively, cook the salmon in an air fryer on 200°C for 10 minutes, brushing salmon with glaze twice during the cooking time.
Step 3.
Meanwhile, place edamame and snow peas in a medium heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 minutes or until just tender. Drain well.
Step 4.
Combine edamame mixture, cucumber, shallot and coriander in a large bowl. Divide quinoa, cucumber salad and salmon among shallow serving bowls. Drizzle with chilli oil mixture and sprinkle with sesame seeds, to serve.
Enjoy this stunning recipe!
www.taste.com.au
