August in Paris is calm. The streets are quiet, many of the shops are closed for the yearly “congé” and we are two peas in a pod taking advantage of the slower pace to cook, cook, cook! We are developing new recipes, jotting them down, learning to take better food photos and bringing it all to you in this space. A couple of weeks ago we enjoyed this coriander mint salmon terriyaki Summer salad.
This salad combines all of our favorite ingredients into one healthy and delicious super salad. We combined marinated salmon, ginger, sesame seeds, fresh coriander, fresh mint, tomatoes, cucumber and just the right amount of lemon.
Coriander is one of our favorite ingredients and we are always looking for every possibility to use it in our food. We recently shared our coriander pesto recipe with you. It is our favorite herb as it can be used in starters, main courses and desserts. It adds beautiful flavor to meats and fish. It’s flavor reminds us of some of our most beautiful memories of travels through Asia which we will begin sharing with you in September. We are so excited! We can’t wait! On that note, we have started sorting through literally thousands of photos from our travels in Asia to bring you the very best places, meals, recipes, people and more. Sharing all of this with you in September is going to be really, really fun!
In the meantime, we recommend you make this coriander mint salmon terriyaki righ away. It is a fantastic healthy lunch option filled with vitamins, flavor and Omega 3s. It is also a beautiful dinner option that is quick to throw together and enjoy casually with the one you love. You can make it easily in a small space (yay apartment living) or at your country home in Provence with a glass of rosé (one of my favorite daydreams!).
One of the best things about this coriander mint salmon terriyaki Summer salad recipe is how easy it is to make. Once you have marinated the salmon and prepared the quinoa, you really just need to combine all of the ingredients together, cook the salmon quickly on each side (“à l’unilatérale” as we say in French) and voilà, your perfectly lemony, gingery salmon salad is ready for you to enjoy! Yum! 🙂 Another plus is that the sauce has all of the flavor and deliciousness of a terriyaki sauce without all the sugar; without any sugar actually!
We would love to hear what you think about this coriander mint salmon terriyaki Summer salad in the comments below and please rate the recipe when you leave your comment by clicking on the stars you would like to give the recipe! Happy Summer salad days, dear friends!
- 2 Salmon filets
- 2 garlic cloves (crushed)
- The juice and zest of one lemon
- 3 tbsp of soy sauce
- 1 tbsp of oyster sauce
- 1 tsp of rice vinegar
- 1 tsp of roasted sesame oil
- 1 inch of fresh ginger (grated)
- ½ tsp of dried chilli peppers
- 3 tbsp of sesame seeds
- 1 tomato (sliced)
- ⅓ cucumber (nely sliced)
- Arugula salad
- Lukewarm quinoa
- Fresh Mint Leaves
- Fresh Coriander Leaves
- Mix lemon, garlic, soy sauce, oyster sauce, rice vinegar, sesame oil, ginger and chilli peppers in a bowl.
- Put the salmon filets in a dish.
- Pour the marinade over the salmon and leave to marinate for 1 hour in the fridge.
- Heat olive oil in a frying pan on high heat.
- Add the marinade and salmon filets, cook for approxiamtely one minute on each side.
- Add the sesame seeds on one side of the fish leave to cook for approximately 30 seconds. Turn over.
- Add the remaining sesame seeds to the other side of the salmon.
- Use a spoon to keep pouring the marinade over the salmon.
- Reduce the heat to low heat and cover the frying pan.
- Cook for another 5 minutes.
- Serve with arugula salad, cucumber, tomato, mint, coriander and quinoa (cooked).
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