Japanese inspired Salmon and Green Bean Salad

An Asian inspired dressing - great with a range of fresh fish. I’ve recently had it with some rainbow trout and more recently with salmon. It is super easy and works well for a quick weekday dinner.

It is also a great dressing if you are wanting to enjoy some raw fish!

Ingredients

2 x salmon steaks (or do try it with baked rainbow trout too)

For the salad:

200 g Green Beans

100g Sugar snap peas

3 x spring onions finely sliced

1 tablespoon sesame seeds

1-2 tablespoons sesame oil

For the dressing:

2 tablespoons soy sauce

2 tablespoons sesame oil

2 tablespoons yuzu juice * see notes below

1 tablespoon honey

2inch piece of ginger grated

* Yuzu is a knobbly asian citrus, full of flavour - a combination of flavours between a lime, a lemon and a pink grapefruit. It is found in many japanese fusion cuisines. You can sometimes find them fres from asian supermarket (-now until he end of the year is generally the season_. But you can also get the juice in a bottle too, which is still great and what i used recently. If you are struggling to find it, lime will be a good replacement.

METHOD

1. Make the dressing - mix all the dressing ingredients together in a bowl - easy ;-)

2. Pat dry the salmon with paper towel. Place 2 tablespoon of the dressing in to a shall bowl/plate and place the salmon skin side up, on top to soak up the flavours, but allowing the skin to dry.

3. Steam the veg, to al dente. Once cooked toss it in 2 tablespoons of the dressing and optional sesame seeds.(can be cool or warm to serve).

4. Cook the fishes its skin is nice and crispy. - Heat the sesame oil in a frying pan at medium high heat. Add the salmon, skin side down, and turn down to medium. Press firmly down on the salmon (using spatula or flipper) for about 10 seconds. Don’t move it.

   You will see the fish cooking when you look up the sides. Once it is about 3/4 way cooked up the sides give it a flip(5-7 mins).

   Cook it for a further 5 mins. Then give it a final cook on the skin side so the skin keeps it’s crispiness.

5. Place on top, or along side the green beans and drizzle with the remaining sauce.

Enjoy! and let me know what you think!

Jinny x