Ingredients:

  • 2 Salmon Steaks (6 oz / 170g each), skin on or off
  • 2 tbsp Soy Sauce (low sodium)
  • 1 tbsp Mirin (or rice wine vinegar with 1 tsp sugar)
  • 1 tbsp Honey or Maple Syrup
  • 1 tsp Sesame Oil
  • 1 clove Garlic, minced
  • 1/2 tsp Ginger, grated
  • 1 tbsp Vegetable Oil (for searing)
  • 4 cups Mixed Greens (rocket, spinach, lettuce)
  • 1/2 cup Cherry Tomatoes, halved
  • 1/4 cup Cucumber, thinly sliced
  • 1/4 cup Red Onion, thinly sliced
  • 1/4 cup Fresh Coriander Leaves, roughly chopped
  • 1 tbsp Sambal Oelek (or more, to taste!)
  • 2 tbsp Lime Juice (freshly squeezed)
  • 1 tbsp Fish Sauce (optional, or use more soy sauce)
  • 1 tbsp Olive Oil
  • 1/2 tsp Sugar
  • Salt and Black Pepper to taste
  • 2 tbsp Roasted Peanuts or Cashews, chopped (for garnish)

Instructions:

  1. Combine soy sauce, mirin, honey, sesame oil, garlic, and ginger in a bowl. Add salmon steaks and marinate for at least 15 minutes.
  2. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and coriander.
  3. In a small bowl, whisk together sambal oelek, lime juice, fish sauce (if using), olive oil, sugar, salt, and pepper. Adjust to taste.
  4. Heat vegetable oil in a frying pan over medium-high heat. Remove salmon from marinade (reserving marinade). Sear salmon, skin-side down (if using skin-on), for 4-5 minutes until golden brown and crispy. Flip and cook for another 3-4 minutes, or until cooked through and flakes easily with a fork.
  5. Brush the reserved marinade over the salmon during the last minute of cooking for extra flavor and shine.
  6. Drizzle the sambal dressing over the salad and toss gently to combine.
  7. Place the salad on plates and top with the seared salmon steaks. Garnish with chopped roasted peanuts or cashews. Serve immediately.