image courtesy of marel.com
What I love about salads is they can be, in the right setting wonderfully satisfying and fulfilling. Although light and more often than not guilt free, they can be incredibly wholesome. This recipe is no exception to the rule, it provides clean and earthy flavours to create a wholesome balance, whilst at the same time giving a nice healthy balance to nutrition also. Using traditional oriental flavours, as well as fish that is rich in protein, vitamins and omega 3 oils, it provides a joy for all audiences. It can also be adapted for larger proportions should the need arise, without the guilt factor.
You will need (for the marinade)
1 teaspoon sugar
Zest and juice of one whole lime
1 garlic clove, crushed with a little salt
1 teaspoon sesame oil
3 tbsp light soy sauce
For the salad
2 pieces (roughly 75g) fresh salmon cut into thin slices (use trimmings for thrift)
75g cucumber, grated
1 red chilli, trimmed and very thinly sliced
3 sprigs flat leaf parsley, finely chopped.
The doing bit
Combine sugar and two tablespoons on the lime juice in a small bowl and stir until sugar has dissolved. Add garlic, sesame oil and soy sauce and stir until uniform. Take the salmon and marinade in 4 tablespoons of the marinade mixture, cover and allow to marinade for about 3 hours. Store the rest of the marinade for later use.
Blanche the beansprouts in lightly salted boiling water for 10 second and refresh under cold water. Combine with the cucumber and chilli. Sprinkle with the remaining juice and flat leaf parsley. Serve the salmon slices on top or around the salad (its all down to preference). Garnish with a teaspoon of the remaining marinade and serve.