Salmon is one of my favorite things in the world- flavour AND nutrition wise. Not only is this delicious fish filled with healthy omega-3 Fats, (improve brain, heart and overall cell function), salmon is a great source of protein, which is crucial for anyone who exercises regularly in order to feed those working muscles- the heart included of course! Salmon is very versatile in the way it can be prepared. For this particular dish, I was inspired by a Jamie Oliver recipe (also called Asian salmon incidentally). My version is more nutritionally dense; I omitted the noodles and added more veggies. In short, I made it healthier and simpler so that anyone can cook it up even on a busy weeknight.
Give it a try,  you won’t regret it 🙂


Ingredients:(for 4 SERVINCS)

 Salmon (rub)

  • 4 x .5 lb salmon filets. skin on
  • 1 inch square piece of ginger minced or grated
  • 2 cloves of garlic pressed
  • 1 small red onion diced
  • 1 Tbs soy sauce
  • 1 Tbs hoisin sauce
  • 2 limes
  • Chinese five-spice

Salad

  • Large bunch of coriander
  • 2 cups chopped romaine lettuce
  • 1 cup bean sprouts
  • 1 cup raw mushrooms sliced
  • 1 Tbs honey
  • ½ red chili (optional)
  • 1 ripe mango
  • 1 Tbs Soy Sauce
  • 1 Tbs rice vinegar (or any light vinegar if you don’t have)
  • 2 Tbs Sesame oil
  • 1 lemon or lime
  • toasted sesame seeds

Directions:

  1. Mix salmon rub ingredients together in a bowl. Rub sauce overtop of salmon and let sit while you make salad.
  2. Start the salad by emptying the beansprouts and lettuce into a large bowl. Place a few coriander leaves to one side to use later as a garnish then remove the remaining leaves from the stalks. Slice up the stalks and add them to the salad.
  3. Slice the chili half and remove seeds and chop it up. Peel the mango. remove the pit, and slice or cube it, then add it to the salad along with the chili.
  4. Broil salmon for 6-8 min, depending on thickness on top rack. Keep an eye to not burn top or overcook. Best to take out on earlier side to peak at inside. When done, the salmon should look opaque and should flake easily.
  5. Take salmon out and let cool while you put together salad dressing.
  6. Dress the salad with soy sauce, vinegar, sesame oil (or extra virgin olive oil) and the juice from one lemon or lime. If you’re unsure about quantities, keep tasting as you go.
  7. Dress each plate with some salad and top up with piece of salmon and sprinkle some toasted sesame seeds overtop (I like black sesame seeds as they have a richer nuttier flavor)