Ingredients [serves 2]
- 1 tbsp clear honey
- 2 tbsp soy sauce
- Juice of ½ lime
- ½ tsp fresh ginger, grated
- 240g salmon fillets
- 2 tsp sesame oil
For the pickles:
- 2 tbsp rice wine vinegar
- 1 tbsp caster sugar
- Salt
- 1 large carrot
- 6-8 radishes, thinly sliced
For the salad:
- Mixed leaf salad
- Sesame seeds, toasted
Method
1 In a bowl, mix the honey, soy, lime juice and grated ginger. Pour over the salmon and set aside.
2 In a bowl, combine the rice wine vinegar, sugar and a pinch of salt. Peel the carrot, then shave into ribbons. Add to the pickling liquid with the radishes, mix and set aside.
3 In a frying pan, heat the sesame oil. Fry the salmon fillets for three minutes on each side. Add the remaining marinade and cook for one minute until sticky.
4 Add mixed leaf salad to a bowl, flake the salmon over the top, then top with the pickled carrots and radishes. 5 Spoon over the marinade, top with toasted sesame seeds and enjoy your soy salmon salad.
