TERIYAKI SALMON SALAD
COOKBOOK: The Big Book of Salads
A salad with salmon makes a great summer lunch! This is also a great way to introduce fish into your diet. Easy to make and a nice light and healthy lunch. This can be eaten warm or cold.
6 shallots, sliced finely
4 salmon fillets, with skin, approx 115g each
6 tablespoons teriyaki sauce
a dash of oil and salt for cooking pasta
1 tablespoon sesame oil
1 tablespoon grated ginger
1 green capsicum , finely sliced
2 carrots, finely sliced
handful of sesame seeds
handful of chopped parsley
2 tablespoons rice vinegar
Salt & Pepper Lime wedges
Place the salmon in a dish, add the teriyaki sauce , combine well. Cover with glad wrap and refrigerate for approx 30mins.
In the meantime, add water in a deep pot. Add a dash of oil and salt, bring to boil. Add spaghetti and cook as per the instructions of the package. Drain and leave some of the water in the pot. Set to the side .
In a wok, on medium heat, add sesame oil. Add ginger, capsicum and carrots. Stir fry for approx 4-5mins. Add shallots. Stir fry for approx a further 2 mins. Add rice vinegar. Add sesame seeds and parsley. Add the marinade in the salmon.
Drain the pasta completely and toss it in with the spaghetti mixture.
In a non-stick frying pan, on medium to hot heat, add the salmon pieces skin down. Allow the skin to crisp, approx 2 mins. You will then turn each piece on the other 3 sides. This rotation should not take any more than a further 4-5 mins. Remove carefully from the pan.
On a serving dish, place the spaghetti mixture, top with the salmon pieces and scatter lice slices/wedges. Ready to serve.