Written on: February 13, 2017
When it’s a steamy hot night and you’re looking for a sensational salad, try this Spicy Salmon Salad. The taste is fabulous and the mix of spicy and cool delights the senses. I love to mix it all together to blend in the flavours. The crunch of the topping with the zest of the lime and the marinated salmon is a flavour sensation!
Salmon fillets for 2
2 Tbs oyster sauce
2 cloves garlic, crushed
1 tspn my favourite Wollombi Pantry Shiraz Chilli Jam (substitute chilli flakes)
10g ginger, finely grated (I cheat and use a good quality jar ginger)
2 shallots, chopped
Some more Shiraz Chilli jam
1 Tbs cornflour
Bunch of coriander
Lime – juice and wedges
Brown rice to serve
Mix up oyster sauce, garlic, chilli jam and a little oil in a bowel. Place salmon in the bowel and coat. Put in the fridge for 30mins to marinate.
Cook the salmon on the BBQ flat plate or, if your inside, in a non-stick pan. Set aside and keep warm.
Combine the additional chilli jam (to taste), shallots and ginger. Add cornflour and mix through. Heat 1 Tbs oil in a non-stick pan, add the mixture and shallow fry for a couple of minutes until crunchy. I like to throw in some coriander as well as it’s one of my favourite herbs.
Mix together coriander, cucumber and avocado. Dress with some Pukhara Estate Lime infused Olive Oil or if you don’t have this in the pantry, just some olive oil with a squeeze of lime.
Put rice in a bowl. Add salad. Chop salmon and add. Top with ginger mix. Serve with lime wedges.