Stranger Foods

Warm asian salmon salad

Serves 4 | Prep 10 mins | Cook 15 mins

This is a delicious, crunchy, fresh tasting salad, which is full of barely cooked vegetables and healthy salmon. So, not only can you enjoy eating it, you can also feel totally guilt free at the same time. Gluten-free: make sure the soy and fish sauce are GlutenFree.

Source: Nosh: Quick & Easy

Ingredients

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Imperial

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150 g basmati rice
2 pak choi, finely sliced
100 g sugar snaps or mange tout, halved
3 tbsp sesame oil
4 salmon fillets
3 tbsp sesame seeds
6 spring onions, sliced
3 tbsp dark soy sauce
2 tsp Thai fish sauce
juice of lime
1 tbsp honey
100 g bean sprouts
2 tbsp freshly chopped coriander

Instructions

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Add the rice to 1⅓ mugs boiling water and simmer gently for . Take the pan off the heat and add the pak choi and sugar snaps. Replace the lid and leave to steam.
Heat the sesame oil in a large frying pan and fry the salmon until browned and cooked through.
Add the sesame seeds and springs onions and cook gently until they begin to brown.
Add the soy, fish sauce, lime and honey. Cook on a low heat for , being careful not to burn the honey.
Take the fish out and add the beansprouts, cooked rice, sugar snaps, pak choi and coriander and heat through for .
Flake the fish and gently stir into the rice mix. Serve immediately.

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