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Punchy salmon salad
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Total Time:
1 hour
Zesty crispy chicken salad with lime, chilli, garlic, coriander, cucumber, and sesame seeds for a flavorful and refreshing meal.
Ingredients:
  • 2 cloves of garlic
  • ½ a fresh red chilli
  • 2 cm piece of ginger
  • ½ a bunch of fresh coriander (15g)
  • ¼ cucumber
  • 2 limes
  • 1 tablespoon sesame oil
  • 300 g new potatoes
  • 160 g green beans
  • 1 green teabag optional
  • 225 g salmon fillet skin on, scaled, pin-boned, from sustainable sources
  • 1 tablespoon sesame seeds
  • groundnut oil
  • 2 spring onions
Instructions:
  • Peel and finely slice 2 cloves of garlic and ½ a fresh red chilli, deseeded if preferred, then peel and grate a 2cm piece of ginger. Strip the leaves from ½ a bunch of fresh coriander and finely slice the stalks. Create grooves on the skin of ¼ cucumber with a fork, then halve it lengthwise, remove and discard the seeds, slice into half moons, and toss with the juice of 1 lime and 1 tablespoon of sesame oil. Boil 300g of new potatoes in salted water for 12-15 minutes. Add 160g of chopped green beans for the last 4 minutes, then drain. Coat 225g of salmon with contents of 1 cut green tea bag, salt, and pepper. Toast 1 tablespoon of sesame seeds until golden, then set aside. Fry the salmon, skin-side down, for about 6 minutes, flip, and cook for 5 more minutes. Remove and let cool slightly. In the same pan, sauté garlic, chilli, ginger, and coriander stalks in 1 tablespoon of oil for 2 minutes. Add the cooked vegetables, crush the potatoes lightly, season, stir in sliced spring onions and coriander leaves, then transfer to a serving platter. Top with flaked salmon and sesame seeds. Serve with pickled cucumber and lime wedges.

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