Ingredients:

  • 2 Salmon steaks (6-8 ounces/170-225g each)
  • 2 tablespoons Soy sauce (low sodium) (30 ml)
  • 1 tablespoon Rice vinegar (15 ml)
  • 1 tablespoon Brown sugar (lightly packed) (15 ml)
  • 1 teaspoon Sesame oil (5 ml)
  • 1 clove Garlic (minced)
  • 1/2 inch Ginger (fresh, grated) (1.2 cm)
  • 1/4 teaspoon Red pepper flakes (optional)
  • 1 tablespoon Vegetable oil (15 ml)
  • 1/2 cup Cucumber (English cucumber, thinly sliced) (120 ml)
  • 1/2 cup Red onion (thinly sliced) (120 ml)
  • 1/4 cup Fresh cilantro (roughly chopped) (60 ml)
  • 1/4 cup Fresh mint (roughly chopped) (60 ml)
  • 1 Red chili (finely chopped, seeds removed for less heat)
  • 1 Lime (juiced)
  • 1 tablespoon Fish sauce (Nam Pla) (15 ml)
  • 1 teaspoon Brown sugar (15 ml)
  • 1 tablespoon Roasted peanuts (roughly chopped) (15 ml)

Instructions:

  1. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, and red pepper flakes (if using). Place salmon steaks in a ziplock bag or shallow dish and pour marinade over them, ensuring they are evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
  2. While the salmon marinates, combine cucumber, red onion, cilantro, mint, and red chili (if using) in a medium mixing bowl.
  3. In a separate small bowl, whisk together lime juice, fish sauce, and brown sugar until sugar is dissolved.
  4. Pour the sambal dressing over the cucumber mixture. Gently toss to combine.
  5. Heat vegetable oil in a large skillet over medium-high heat. Remove salmon from the marinade (discard marinade). Cook salmon for 4-6 minutes per side, depending on thickness, until cooked through and flakes easily with a fork. Aim for an internal temperature of 145°F (63°C).
  6. Place salmon steaks on plates. Top with the sambal salad and sprinkle with chopped roasted peanuts. Serve immediately.