Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients
2tbspSalt-reduced soy sauce
2tbspMirin
2tspHoney or maple syrup
2tspFinely grated fresh ginger
4120g skinless salmon fillets
1tspCrispy chilli oil
200gFrozen podded edamame
150gSnow peas, trimmed, thickly sliced diagonally
2Large Lebanese cucumbers, coarsely chopped
4Green shallots, thinly sliced
½cupFresh coriander leaves
340g(2 cups) cooked tri-colour quinoa
2tspSesame seeds, toasted
1
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
2
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.
3
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.
4
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!
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Ingredients
Ingredients
2tbspSalt-reduced soy sauce
2tbspMirin
2tspHoney or maple syrup
2tspFinely grated fresh ginger
4120g skinless salmon fillets
1tspCrispy chilli oil
200gFrozen podded edamame
150gSnow peas, trimmed, thickly sliced diagonally
2Large Lebanese cucumbers, coarsely chopped
4Green shallots, thinly sliced
½cupFresh coriander leaves
340g(2 cups) cooked tri-colour quinoa
2tspSesame seeds, toasted
Directions
1
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
2
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.
3
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.
4
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.
