Salmon Salad Asian Style 亞洲風味阿拉斯加野生鮭魚沙拉

Salmon Salad – Asian Style


Alaska Salmon Salad Asian Style

Quick Asian-Style Wild Alaska Salmon Salad

Serves: 4
Preparation time: 15 minutes
Cooking time: None

1 x 416g or 2 x 213g cans red or pink wild Alaska salmon
Finely grated rind and juice of 1 lime
2 tbsp soy sauce
1 tbsp toasted sesame oil
1 tbsp sweet chilli sauce
1 x 300g bag beansprout stir-fry vegetables
2 heads pak choi or 1 head Chinese leaves, shredded
3 tbsp roughly chopped fresh coriander
1 tsp sesame seeds

• Drain the canned salmon, reserving 2 tablespoons of the liquid. Remove any skin and bones, if wished, then break the salmon into large chunks
• Make the dressing in a large salad bowl by whisking the lime rind and juice with the soy sauce, sesame oil, chilli sauce and reserved salmon liquid
• Rinse the beansprout stir-fry vegetables under running water, drain well, then tip into the salad bowl and add the pak choi or Chinese leaves and coriander. Toss to coat in the dressing, then share between four plates or bowls
• Add the salmon chunks to the salads, then serve, sprinkled with sesame seeds
Cook’s tip: Instead of buying a pack of stir-fry vegetables, make up your own mixture with beansprouts, cabbage, carrots, sliced mushrooms, mixed peppers, spring onions and lightly cooked green beans

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