According to the packet, one salmon fillet gives you a whole week’s worth of Omega 3s. Which is fantastic news as Omega 3s are not only good for your sexiest organ (your brain) but also a powerful anti-inflammatory which helps with muscle repair and recovery, help boost fat burn when exercising, and boost heart and arterial health. But salmon can be a little bit, well, uninspiring. So I thought I’d try giving it the wasabi and sesame treatment that works so well for tuna and beef, and yes I think it’s a winner!
Ingredients (for 2)
2 skinned and boned salmon fillets
A couple of heaped teaspoons of black and white sesame seeds.
Packet of M&S stir fried vegetables – the ones that come in a rigid boxlike container, rather than the bags
Other stuff from your salad drawer – radishes, mixed leaves, red/spring onion, pepper, mange tout, etc.
Couple of limes
Fresh coriander and fresh mint (optional)
Chop the salmon fillets into big chunky 1 inch cubes and use your fingers to lightly coat with the wasabi paste – just half a teaspoon or so, rubbed in evenly to help stick the seeds to the fish and give a subtle wasabi kick.
Put the salmon in a bowl with the sesame seeds and a pinch of salt and give them an even coating. You might need an extra sprinkle of seeds.
Separate the stir fried vegetables into three groups:
Onions, carrots, chilli, garlic, ginger etc all benefit from being pickled in lime juice (both limes), a pinch of salt and half a teaspoon of sesame oil for 10 minutes or so. The acid in the juice helps soften and break down the fibres and some of the harshness of the flavour.
Delicate leaves – bok choi, coriander etc – and beansprouts are all great raw – pop these in a salad bowl with whatever else takes your fancy and you have around, be that red peppers, mixed leaves, thinly chopped radishes, avocado, cubed cucumber, etc.
Other vegetables such as baby corn, mini courgettes, mange tout, sugar snap beans, green beans, brocolli etc – these all benefit from being blanched – that is, put in a pan and cover with cold water, bring to the boil and then drain and rinse with cold water to stop the cooking process.
Assemble your salad – i.e. throw all of the above into a bowl, and dress with a little more olive oil, pinch of salt, maybe a splash of rice wine vinegar if you have some (don’t worry if not).
Heat up some olive oil in a frying pan until it’s glistening and nice and hot, then fry your salmon cubes. A good tip to ensure everything cooks evenly is to arrange the cubes like the numbers on a clock – by the time you’ve placed the last piece you can then turn the others (they need around 30-40 seconds on each side, on a high heat, to sear the edges without overcooking). Turn 3 times so each side has a good sear, then remove onto kitchen roll and you’re ready to go!
I also fried some unsweetened coconut flakes in a hot dry pan, as a garnish. These are also great on porridge. Unlike fresh coriander which is a great salad garnish. So is fresh mint, if you fancy.
Eat it with chopsticks for a great Vietnamese style salad with hint of stir fry.