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Salmon & asparagus salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Whip up a speedy and refreshing salmon salad for a delicious summer dinner.
Ingredients:
  • 4 (about 180g each, 2.5cm thick) salmon fillets, skin removed
  • Salt & freshly ground black pepper
  • 4.60 gm olive oil
  • 1 bunch asparagus, woody ends trimmed, cut into 10cm-long matchsticks
  • 12.00 gm sesame seeds
  • 60ml (1/4 cup) soy sauce
  • 1/8 tsp wasabi paste
  • 2 tsp sesame oil
  • 1 x 100g pkt baby Asian greens
Instructions:
  • Season the salmon with salt and pepper on both sides. Heat oil in a large frying pan over medium-high heat. Cook each piece of salmon for 2 minutes per side until golden but slightly rare. Transfer to a cutting board and let it cool slightly. Repeat with the rest of the salmon. Cut the salmon into 2.5cm pieces using a sharp knife.
  • Cook the vibrant asparagus in a generous amount of boiling salted water until tender-crisp, about 1 minute. Drain thoroughly.
  • In a small non-stick pan over medium heat, toast the sesame seeds by tossing gently for 1 minute until lightly golden.
  • Combine soy sauce, ginger, wasabi, and sesame oil in a jug. Toss baby Asian greens, salmon, and asparagus in a large bowl. Divide into serving plates and drizzle with wasabi dressing. Sprinkle with sesame seeds before serving.

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