Healthy Sticky Salmon With Spicy Cucumber Salad

Ingredients

2 tbsp Salt-reduced soy sauce

2 tbsp Mirin

2 tsp Honey or maple syrup

2 tsp Finely grated fresh ginger

4 120g skinless salmon fillets

1 tsp Crispy chilli oil

200 g Frozen podded edamame

150 g Snow peas, trimmed, thickly sliced diagonally

2 Large Lebanese cucumbers, coarsely chopped

4 Green shallots, thinly sliced

½ cup Fresh coriander leaves

340 g (2 cups) cooked tri-colour quinoa

2 tsp Sesame seeds, toasted

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!

Print Options:

Healthy Sticky Salmon With Spicy Cucumber Salad