Glazed Salmon Salad

Lighter food is wanted when the summer comes. Salads appear on our tables more and more as we get fresh vegetables. I like adding some hot proteins to make salads feel more main dish-y. This time I am sharing one of my most favourite recipes of glazed salmon salad. Easy to make, healthy and certainly yummy. What could you want more from summer cuisine?

INGRIDIENTS

150 g of salmon filet
3 tablespoons of soy sauce
1 tablespoon of honey
Fresh juice of 1/2 lemon
1 teaspoon of sesame oil
3 garlic cloves
1 square centimetre of ginger
100 g of salad mix
5 cherry tomatoes
1 medium sized carrot
50 g of broccoli
3 tablespoons of olive oil
1 tablespoon of grated parmesan
10 g of spring onions
1 teaspoon of sesame seeds

METHOD

1. Finely chop garlic and ginger.

2. Place salmon in a container or zipped-top bag.

3. Mix soya sauce, sesame oil, honey and fresh juice of 1/4 lemon together then add chopped garlic and ginger. Mix and pour over the salmon.

4. Marinate the salmon for at least 15 minutes and up to 4 hours.

5. Cut broccoli, carrot, cucumber and cherry tomatoes into smaller pieces and mix with salad.

6. Pour 2 tablespoons of olive oil, fresh juice of 1/4 lemon, add 1 tablespoon of grated parmesan and mix everything together.

7. Chop spring onions.

8. Preheat 1 tablespoon of olive oil in a pan.

9. Fry salmon skin down for 2 minutes on high heat, then reduce the heat to medium and fry for 2 more minutes.

10. Turn salmon around and fry for 2 minutes.

11. Put salad into deeper plate, salmon on top. Sprinkle with sesame seeds and spring onions. Add lime or lemon to the side.