Asian Salmon and Salad with Wasabi Dressing

    30 minutes

    This fancy salmon salad is perfect for a dinner party. It has a lot of ingredients but it isn't at all hard to put together.


    South Australia, Australia
    3 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 400g salmon, skin removed
    • 1 tablespoon kecap manis (sweet soy sauce)
    • 1 tablespoon hoisin sauce
    • Salad
    • 100g tatsoi leaves
    • 2 celery stalks, sliced
    • 8 snow peas, sliced
    • 100g bean sprouts
    • 4 green onions, finely sliced
    • 1 green chilli, finely sliced
    • 1 tablespoon pickled ginger, finely sliced
    • 1 bunch asparagus, sliced and blanched in boiling water
    • 1 avocado, peeled and sliced
    • 4 tablespoons coriander leaves, chopped
    • Salad dressing
    • 2 teaspoons wasabi powder
    • 1 tablespoon water
    • 3 tablespoons soy sauce
    • 2 tablespoons rice vinegar
    • 2 tablespoons Chinese black vinegar
    • 1 tablespoon lime juice
    • 2 teaspoons fish sauce
    • 2 teaspoons caster sugar
    • 1/4 teaspoon freshly ground pepper
    • 1/2 teaspoon sesame oil
    • 3 tablespoons sunflower oil

    Preparation:25min  ›  Cook:5min  ›  Ready in:30min 

    1. First make the salad dressing: make a paste with the wasabi powder and the water. Add to a bowl with the remaining dressing ingredients and whisk the mixture until blended.
    2. Cook the salmon: brush a flat tray with oil and cut the fish into 5cm chunks. Combine the kecap manis and the hoisin and brush the fish with it. Lay the fish on the tray and cook under the grill for 3 minutes: it should still be reddish in the centre. Remove from the heat.
    3. Mix the salad ingredients together in a bowl and toss with the dressing.
    4. Flake the fish with your fingers and mix through the salad. Arrange on plates and serve immediately.

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