Sticky Seared Salmon With Asian Crunch Salad - Cook Republic


  • Author: Sneh Roy
  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Total Time: 32 minutes
  • Yield: 2 1x
  • Category: Salad, Lunch
  • Cuisine: Asian


Salmon (place all ingredients in a shallow bowl. Mix and marinade for 15 minutes)

  • 2 salmon portions (250g total)
  • 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 glass 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


  1. 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.
  2. Mix the dressing with the salad thoroughly.
  3. To serve, place salad in a lunchbox or plate and top with the cooked salmon portion.