Monday, June 1, 2015

Asian Style Salad with Salmon


1/2 ciabatta or stale bread
300 g cooked or baked salmon fillets
leftover salmon skin (optional)
bunch of green beans, cooked
1/2 cucumber, cored and sliced
bunch of radishes, sliced
2 gem lettuces
1 apple - gala or pink lady type
1/2 fresh red chili pepper
1 tbsp sesame oil
1 tbsp ginger syrup
1 teaspoon ginger paste or fresh grounded ginger
1 tbsp white wine vinegar
1 tbsp low-salt soy sauce

She saw this salad on cooking show with Jamie Oliver and immediately wanted to try it out. It came out delicious and even the boyfriend approved even though he is not a salad lover and doesn't usually eat the skin. Start up by preparing your croutons. Rip the bread into large rustic croutons or chop into 2 cm chunks, drizzle with olive oil and place on a tray in the oven for around 10 minutes, or until golden and crispy (if you’ve got any salmon skin left over, pop it in with the croutons to crisp up). Bake your salmon fillets along if you don't have it cooked already.  Meanwhile, boil the beans in a pan of boiling salted water for around 6 minutes if using fresh, or just a couple of minutes if using frozen, until tender. Drain and allow to cool for a minute. Peel the ginger and finely grate into a bowl with the chili. Add the sesame oil or alternatively olive oil, vinegar, ginger syrup and soy sauce, mix together and put to one side. Halve the cucumber length-ways, scrape out the watery core, then dice, halve the radishes, cut the lettuces into erratic chunks, finely slice the apples on a mandolin or by hand using really good knife skills, and put it all into a nice serving bowl with the crispy croutons and salmon skin (if using). Add the beans to the salad and flake in the salmon. Drizzle the dressing over everything, toss together really well, and serve straight away. Serve with extra bread if you like.
Bon Appetit!

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