I cannot begin to emphasise on how important it is in my life to have a frozen bag of sustainably farmed salmon fillets in my freezer. One frozen fillet magically transforms to a most nourishing lunch in a matter of minutes when I need it most. I poach it, en papillote it or simply sear it in a hot frying pan. Regardless, it is the perfect quick fix meal for someone like me, who tends not give lunch too much weight especially on busy days.
Today, I am going to share one of my most favourite ways to cook and eat a thick fillet of salmon. This has been my lunch at least twice last week. The accompanying Asian crunch salad is a flavour bomb of fresh textures and colours. It makes an excellent choice for a work lunch because you can prep it the night ahead and pack it in a box. You can try the same recipe by swapping salmon for tofu or a couple of chunks of sweet potato. I often do. And it is equally delicious! I first developed this recipe for ELLE magazine a few years ago and it is still in heavy rotation in my kitchen.
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STICKY SEARED SALMON AND ASIAN CRUNCH SALADPrint Recipe Rate / Comment
Salmon (place all ingredients in a shallow bowl. Mix and marinade for 15 minutes)
- 2 (340 g) salmon portions
- 1 tablespoon sesame oil
- 1 tablespoon fish sauce
- 1 teaspoon ginger paste
- 1 teaspoon dark soy sauce
dressing (mix in a bowl)
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 1 teaspoon fish sauce
- 1 teaspoon light soy sauce
- juice of 1 lime
- ½ teaspoon red chili flakes
salad (place in a bowl and toss)
- 1 cup cooked and drained vermicelli rice noodles
- 1 small carrot, julienned
- 1 cup snow peas, julienned
- 1 large red capsicum, trimmed and cut into thin strips
- 1 large cucumber, cut into thin strips
- handful of basil leaves
- handful of mint leaves
- ½ cup toasted pine nuts
- Heat a frying pan on medium. Spray with cooking oil. Place marinated salmon portions on the frying pan and cook for 6 to 8 minutes on each side until cooked through and just pink. The salmon will be beautifully glazed at this point. You can use tongs, to hold the sides of the portion on the hot pan to ensure even cooking on all sides. Set aside.
- Mix the dressing with the salad thoroughly.
- To serve, place salad in a lunchbox or plate and top with the cooked salmon portion.
Made the salad last week while camping, absolutely delicious. Made whole meal on weekend , will be making again and again , light , tasty and healthy.
This is a great idea for lunch. I like such meals - light, healthy, easy to make. I tried to make few dishes based on recipes from Cook Republic and they were great. Can't wait to try this salmon and asian crunch salad 🙂
An absolutely delicious combo I could not fault! Lovely version of dressing!!! But for using 'Atlantic salmon'!!! I walk away from something brought up in such an unfair and unhealthy way at a hundred miles apace in favour of naturally caught Alaskan salmon which reaches us in a sustainably and in a healthy manner. . . OK, we all have our choices!!
This looks delicious, Sneh! I don't think it's possible to go wrong with salmon. <3
Mouthwatering! This healthy dish looks so good.
This salad looks like it could seriously blow some minds! I want to dive in right now!
Healthy lunches are the best! I hadn't thought of cooking salmon specifically for lunch though or using frozen fish - do you find that there is a much of a taste/texture/flavour/freshness difference between fresh and frozen fillets? And would you buy it frozen, or buy fresh and then freeze it yourself? Love all the fresh, crisp Asian flavours you have going on in the salad too - perfect uni lunch inspiration!