Name: Warm salmon and snow pea salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup (250ml) light soy sauce; 2 tablespoon rice wine vinegar; 1 teaspoon sesame oil; 600 gram skinless salmon fillets; 200 gram baby buk choy, trimmed, quartered; 2 green onions, trimmed; 150 gram snow peas, trimmed, halved; 125 gram sugar snap peas, trimmed; 1 telegraph cucumber, sliced thinly; 250 gram baby grape tomatoes; 175 gram snow pea tendrils, trimmed; 1 cup fresh mint leaves, loosely packed; 2 tablespoon olive oil; 1 tablespoon sesame seeds; salt and freshly ground black pepper, to season

Ingredients

1 cup (250ml) light soy sauce

2 tablespoon rice wine vinegar

1 teaspoon sesame oil

600 gram skinless salmon fillets

200 gram baby buk choy, trimmed, quartered

2 green onions, trimmed

150 gram snow peas, trimmed, halved

125 gram sugar snap peas, trimmed

1 telegraph cucumber, sliced thinly

250 gram baby grape tomatoes

175 gram snow pea tendrils, trimmed

1 cup fresh mint leaves, loosely packed

2 tablespoon olive oil

1 tablespoon sesame seeds

salt and freshly ground black pepper, to season

Method

1.In a medium saucepan, combine sauce, vinegar and sesame oil.

2.Cut fish into 5cm pieces; add to pan, stand for 5 minutes.

3.In a large bowl, combine buk choy, onion, snow peas, sugar snap peas, cucumber, tomato, tendrils and herbs.

4.In a large frying pan, heat olive oil over medium heat. Remove fish from marinade, pat dry on paper towel; reserve marinade in pan.

5.Cook fish in frying pan for about 5 minutes, turning occasionally, or until browned lightly and cooked.

6.Meanwhile, bring marinade to the boil; boil, uncovered, for 2 minutes.

7.Flake fish into salad; mix through ¼ cup boiled marinade, season. Sprinkle with sesame seeds before serving.

Not suitable to freeze. Not suitable to microwave. You need to buy small baby buk choy as they are tender enough to be eaten raw.
Note

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Ingredients

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