SOY GLAZED SALMON WITH CRUNCHY HOT AND SOUR SALAD
This makes a superb meal when you have friends coming over. Most of the prep work can be done the day before, it only takes minutes to throw together, it's colourful and healthy. Serve with fried rice (a combination of mint, coriander and shitake mushrooms in the rice works well).
Provided by Sackville
Categories European
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine the marinade ingredients.
- Pour over the salmon and put in the fridge for at least two hours and as long as overnight.
- Make the hot and sour dressing by putting the vinegar, chilli and sugar in a small saucepan.
- Heat gently without boiling until the sugar has dissolved.
- Remove from the heat, leave to cool and then add the sunflower oil.
- While the dressing is cooling, fry the cashew nuts in a heavy frying pan until lightly browned, then add the sea salt and mustard seeds and fry for a minute or until the seeds start to pop.
- Set aside.
- In a hot pan, add the oil and let it heat up.
- Fry the salmon steaks for four minutes on each side, starting with the skin side down.
- The flesh should be moist but cooked and the top of the salmon should be a lovely brown.
- Combine all the salad ingredients and the dressing together.
- Serve piled onto each plate and topped with the salmon.
Nutrition Facts : Calories 713.7, Fat 48.8, SaturatedFat 8.8, Cholesterol 100.3, Sodium 2170.3, Carbohydrate 27.5, Fiber 3.6, Sugar 11.5, Protein 44.6
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Daisy Taufa
daisy.taufa67@hotmail.co.ukThis recipe is a waste of time and ingredients.
Santiago Tamargo
st@hotmail.comI would not recommend this recipe.
Derrick Kamau
derrick-k@yahoo.comThe recipe was easy to follow, but the results were not as good as I had hoped.
Arafat Bot
botarafat@hotmail.comI found the glaze to be a bit too sweet for my taste.
Jubayer Islam
j-i55@yahoo.comThe salmon was a bit dry, but the salad was delicious.
Mint Mint
mint.mint29@yahoo.comI made this dish for a dinner party and it was a huge success. Everyone loved it!
Vincenzo Lite
l1@yahoo.comThis recipe is a great way to use up leftover salmon.
Ebi Sco
s.ebi96@hotmail.comI was a bit skeptical about the combination of flavors in this dish, but I was pleasantly surprised. The salmon and salad complemented each other perfectly.
Henry Le
leh@gmail.comThis dish is a keeper! I've made it several times and it's always a hit.
Nori Swara
swara98@hotmail.comI'm not a big fan of salmon, but I really enjoyed this dish. The glaze was sweet and tangy, and the salad was refreshing.
Jodie Smith
smith-jodie@yahoo.comThis recipe was easy to follow and the results were amazing. The salmon was moist and flavorful, and the salad was a perfect accompaniment.
Milon Khan
khan@hotmail.frI loved the combination of flavors in this dish. The salmon was savory and the salad was tangy and refreshing.
Amr
amr@gmail.comThe salmon was cooked to perfection and the glaze was flavorful.
Charlie Abraham
a@yahoo.comThis soy-glazed salmon recipe was a hit with my family! The salmon was cooked perfectly and the glaze was delicious. The crunchy hot and sour salad was a great complement to the salmon. I will definitely be making this dish again.