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Asian salmon and peach salad
Asian salmon and peach salad
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Whip up a tasty Asian salmon and peach salad for a refreshing summer meal.
Ingredients:
  • 4 (about 100g each) skinless salmon fillets
  • 1 small red onion, very thinly sliced
  • 1 long red chilli, thinly sliced diagonally
  • 1 oak leaf lettuce, leaves separated, coarsely torn
  • 125.00 ml fresh mint leaves
  • 125.00 ml coriander leaves
  • 4 white peaches, stones removed, cut into wedges
  • 40.00 ml coarsely chopped toasted peanuts
  • 1/2 stem lemongrass, pale section only, finely chopped
  • 2 tsp ginger, finely grated
  • 60ml lime juice
  • 20.00 ml salt-reduced tamari
  • 16.00 gm brown sugar
  • 1/2 tsp sesame oil
Instructions:
  • Combine lemongrass, ginger, lime juice, tamari, sugar, and oil in a screw-top jar. Shake vigorously until fully mixed.
  • Preheat a barbecue grill or chargrill over medium heat. Season the salmon, then grill for 2 minutes on each side for a medium doneness, or until cooked to your preference. Remove the salmon from the grill and place it on a plate, covering it with foil. Let it rest for 5 minutes before flaking it with a fork.
  • In a large bowl, mix together the onion, chili, lettuce, mint, coriander, and peach. Drizzle with dressing and toss gently to combine.
  • Plate the salad and generously layer the succulent salmon on top, finishing with a delightful sprinkle of crunchy peanuts. Enjoy promptly.

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