Asian salad with salmon: light, warm, beautiful and easy

A beautiful Asian salad, light and tasty with crispy salmon and oriental touch. Delicious and very tasty

Surprise with this tasty Asian salad! Crunchy salmon, irresistible oriental sauce and very human. Look at the pace and try it today

Enter for 2 people.

Classic (no restriction), lactose -free

Preparation: 00:40 + Sunomono preparation (optional)

Interval: 00:10

Tools

1 pan (s) non -stick, 2 bowl (s), 1 pot with lid (optional), 1 tablet (s), 1 spatula (s), 1 grater, 1 sieve or drainage, 1 dish (s) (superficial)

EQUIPMENT

conventional

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Asian salad ingredients:

– 1/2 cup (s) (tea) of fine sliced ​​cabbage (or radicchio)

– 1/2 cup (s) (tea) of sliced ​​chard (or) finely (or cabbage)

– 1/2 unit (i) peeled and grated carrots in thin stripes

– 1/2 unit (s) Japanese cucumber, slices (s)

– 1/2 cup (s) (tea) of mature cubes or how much you want

– 3 Stalk (e) of green onions cut into pieces of 4 cm

– 2 tablespoons (i) of roasted peanuts or how many wishes

– 70 g Sunomono (USA instead of Japanese cucumber) (optional)

Salmon ingredients:

– 300 g of fresh salmon (150 g per fillet)

– 1 tablespoon (i) of roasted white sesame or enough

– 1 tablespoon (s) (soup) of black sesame or enough

– 1 tablespoon (s) of roast sesame oil

– 1/4 Cup (S) Sake Mirin

– rises to taste – a thin layer

Eastern sauce ingredients (for salad and salmon):

– 4 tablespoons of Light Salsa Shoyu (or soy sauce)

– 2 tablespoons of roast sesame oil

– 2 tablespoons of rice vinegar (juice) (or lemon)

– 1 tablespoon (s) of corn glucose (or brown sugar)

– 1 tablespoon (s) (tea) of peeled and grated ginger

– 1 tooth (s) of grated garlic (s) grated (s)

Pre-repair:

1. If you want to prepare Sunomono, check the preparation mode Here. Start with it, as it has a rest and cooling period.
2. Wash well and place the vegetables (radicchio/ purple cabbage and soaked beet/ cabbage/ cabbage) in sodium hygiene hygiene solution.
3. Tower the two types of sesame in a non -stick pan to slightly release the aroma and toast. Remove from the heat and let cool. Then use the same pan to toast to peanuts. If necessary, cut into smaller pieces.
4. Prepare the oriental sauce: in a bowl or in a pot with a lid, mix all the ingredients of the sauce and beat well with a thread or shake.
5. Separate half of the salmon sauce and put the rest aside to season the salad.
6. Wash well, finally cut the cucumber (with the shell). Sprinkle the carrot (peeled) on the central side to obtain thin stripes and cut the sleeve into medium cubes.
7. Rinse the Radicchio/Purple cabbage and the cabbage Acelga/White. Finely cut and let it download.
8. Wash the green onions, cut into pieces larger than 4 cm each.
9. Put the vegetables on serving dishes, positioning them separately to create a nice appearance: radicchio (or purple cabbage), chard (or white cabbage), carrots, cucumber (or sunomono), sleeve and green onions. Leave a space to the center to welcome salmon.
10. Sprinkle the salad with half of the sauce, mix gently and refrigerate to absorb the flavors while preparing salmon.

PREPARATION:

Preparation for salmon with sesame:

1. Put the salmon in a bowl and season with a thin layer of salt. Add Sake Mirin and Marine for 5 minutes.
2. Dry salmon fillets with paper towels to ensure better adhesion to sesame. Before grilling, add the marinade in half the sauce reserved for salmon and mix well.
3. Pass the upper side of the salmon in the toasted sesame mixture, pressing slightly to adhere.
4. Heat a non -stick pan over medium heat with sesame oil or another choice and place the fillets with the crust facing down. Grill for 2-3 minutes until golden brown.
5. Turn the salmon carefully and cook on the other side for another 2-3 minutes. Cook to cook evenly.
6. In the last minute, pour the sauce over the fish (half of the prepared quantity), water the fillets to absorb the taste. Keep covered.
7. Remove from the heat. Put the fish on a plate and let it rest for 1-2 minutes before driving.

Tip: This time it is that a medium height fillet is juicy and slightly scarcely passed. If you prefer salmon well, leave 1-2 minutes on each side, always monitoring so as not to dry.

Finishing and assembly:

1. Remove the dishes with the Asian salad chilled by the refrigerator.
2. Place the grilled salmon fillet in the center, keeping the sesame crust clearly visible.
3. End Asian salad with salmon with toasted peanuts on vegetables.
4. Now taste this light, crunchy and tasty meal!

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Assemble your personalized and free menu, in Cook and gourmet cake.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.