![]() ![]() Something a little different, ridiculously delicious, loaded with all the good stuff. I’m happy to be adding another giant salad to my recipe collection! Especially one that’s made with a protein other than chicken or prawns / shrimp. And why wouldn’t you when it keeps for weeks and weeks and it’s so good you can use it for marinating and dressing almost any salad / steamed vegetables! Or less if you have the Asian Sesame Dressing already in your fridge ready to go. The glaze combined with my super simple but everyone-loves-it Asian Sesame Dressing drizzled over whatever greens you have, then topped with that glazed salmon makes an epic salad that should take you just on 15 minutes to make. This salmon would be absolutely divine served on rice to soak up all that gorgeous sauce. In fact, I had it cold straight from the fridge today (see Dozer gagging for the last piece of salmon at the bottom of the post!). It cooks down into a syrupy consistency really quickly – literally less than 30 seconds – and the idea behind this recipe is that the glaze forms part of the dressing for the salad. The salmon is gorgeous hot, warm or at room temperature. □Īs you can see in the photo above, the salmon is cooked in a sticky Asian sauce. If you’ve got the stove on for more than 3 minutes, I’m putting you in the naughty corner because your salmon will be overcooked. I deliberately cut the salmon into cubes so they cook faster – and also more surface area = high ratio of caramelisation and glaze to flesh. Not only does massaging the kale tenderize it, but it also helps the greens absorb more of the bright dressing. It wasn’t as much of a stinker ( Aussie slang interpretation:stinking hot day!) but it was still hot enough for me to avoid stove time. Loaded with roasted sweet potatoes and shallots, black beans, quinoa, feta and pepitas, this salad makes for a satisfying meatless meal. Hmm. Well! There’s a glimpse into my mind and how it wanders!!Īctually, I made this salad on Saturday. ![]() And yes, thoughts about this Asian Salmon Salad are noticeably absent too. (Yes, the thought of who might win the game is notably absent from the thoughts in my head. Stay tuned for live updates of my travels on Instagram! ![]() Yup! I’m off to Japan this week! It’s been too long since I’ve been to visit my relatives, get my Japanese food fix /ski fix, shopping galore / visit my relatives (oops, better fix my priorities □). Wondering how in the heck I am going to go from this 40C/100F heat to the freezing cold snow fields in Japan? ⛷⛷⛷ Hoping my BBQ won’t self destruct in this extreme heat when I’m grilling burgers for dinner and So tonight (Sunday), as I’m writing up this post and America is gearing up for the single biggest football game of the year (Super Bowl Sunday!), there are two things going through my head: Hot. It’s just TOO HOT to cook! Apparently Sydney is “suffering” through a record breaking heat wave. This Asian Salmon Salad will knock your socks off. Serve with any remaining dressing.A fresh, vibrant salad topped with a gorgeous caramelised salmon dripping with an Asian glaze and drizzled with sesame dressing. Use a spoon to drizzle dressing over the salad (you may not need it all), then sprinkle generously with olive oil. Add the avocado, then the salmon, curling it to add some depth to the plate. On a platter, arrange the grapefruit rounds overlapping. Turn them on their sides and slice rounds about 1/4-inch thick. Do the same with the remaining grapefruit. Carefully cut off any pith (the white part) on the flesh. Turn 1 grapefruit on its cut side and using a serrated knife, remove the rind, following the curve of the grapefruit skin. ![]() Cut deeply enough so some of the flesh is exposed. Slice off the tops and bottoms of the grapefruits. Stir well.Īvocados, halved, pitted, and cut into cubesġ. In a bowl, combine the shallot, vinegar, grapefruit rind, and salt. Step Five: Finish the salmon by topping it with the avocado salsa. A super simple lime vinaigrette ties all the flavors together. Step Four: Cook the salmon 4-5 minutes per side until golden brown, crisp, and cooked through. Sweet-tart grapefruit, buttery avocado, roasted salmon, and crisp greens make a satisfying main dish salad. Once hot, add 1/2 tablespoon of avocado or olive oil. Transfer to the oven and roast for 10 minutes, stirring once during cooking. Step Three: Heat a large pan over medium-high heat. In the baking dish, combine the hazelnuts, olive oil, and a pinch each of salt and pepper. You've got a nourishing guilt-free dinner.ġ. The dressing is made with red wine vinegar and grapefruit rind. It's garnished with hazelnuts, which are toasted with olive oil and a little salt. Serve it for dinner or as part of a brunch menu. In this salad, slices of grapefruit are layered with avocado and smoked salmon. Winter citrus salads help keep you honest about New Year's resolutions. ![]()
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