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PnP: Cooking- Asian Style Salmon Salad (03.09.2012)

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Published on Sep 3, 2012

Thekla's Asian style salmon salad
Serves 6 -- 8 starter portions

600g of best quality sashimi grade salmon
12 green asparagus spears, ends trimmed
Juice from one and half limes
4 Tbs of soya sauce (or to taste)
1 Tbs of the juice from the pickled ginger
2 tsp of fish sauce
1 - 2 tsp of wasabi or horse radish
30g of coriander, roughly chopped
30g of mint, roughly chopped
30g of wild rocket, roughly chopped
6 Tbs of pickled sushi ginger, roughly chopped
60ml of sesame oil
30ml of olive oil
Black and white sesame seeds for garnish

1. Freeze your salmon in order to make it easier to cut. You may need to let it to thaw a bit if it is frozen too hard. Cut it into very thin slices and lay these slightly overlapping on a platter and allow this to defrost completely. Cover the asparagus spears with boiling water from the kettle for 5 minutes, then drain and rinse with cold water, setting them aside for later.
2. Drizzle them with a little olive oil and some salt to taste.
3. Mix up the dressing ingredients -- the lime juice, soya, wasabi, fish sauce and ginger juice and set aside for later.
4. Wash, drain and roughly chop up the herbs.
5. Add the chopped ginger and set aside for later.
6. When you are ready to serve, heat the sesame and olive oil until smoking hot. Drizzle the hot oil over the salmon, pour over the dressing.
7. Arrange the asparagus spears and pile the herbs over the top.
8. Garnish with sesame seeds and serve immediately.

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