Description
Citrusy, fresh coriander mint salmon terriyaki Summer salad
Ingredients
Scale
- 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)
- 1/2 tsp of dried chilli peppers
- 3 tbsp of sesame seeds
- 1 tomato (sliced)
- 1/3 cucumber (nely sliced)
- Arugula salad
- Lukewarm quinoa
- Fresh Mint Leaves
- Fresh Coriander Leaves
Instructions
- 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).
- Prep Time: 5 mins
- Cook Time: 7 mins
- Category: Salad
- Cuisine: Asian inspired French
