A most original salad thanks to the addition of pieces of salmon, which has been marinated with ginger and soy sauce in particular. The marinade is then glazed in a frying pan before covering the salmon pieces. Simply delicious!
Prep Time: 10 minutes
Rest Time: 2 hours
Cooking Time: 15 minutes
Difficulty: easy
Yield: 4 persons
Ingredients
- 4 salmon fillets of medium size, skinless
- sunflower oil spray
For the marinade
- 2 tablespoons of light soy sauce
- 2 tablespoons of ketchup
- 2 cloves garlic, grated
- 1 inch of fresh ginger, grated
- 1 teaspoon of sugar
For the salad
- 10 oz of salad of your choice (250 g)
- 1 cucumber, cut in small cubes or slices
- 2 carots, grated
- juice of 1 lime
- 1 tablespoon of light soy sauce
Instructions
- Prepare the marinade: mix all the ingredients in a bowl. Pour the marinade into a freezer bag, add the salmon fillets and turn to coat well. Seal the bag and marinate in the refrigerator for 2 hours.
- Prepare the salad: mix all the ingredients in a large salad bowl and set aside.
- Drain the salmon (reserve the marinade). Cut salmon fillets into thin slices. Heat a medium non-stick skillet over high heat. Spray with 6 to 10 sprays of oil. Sear the salmon without moving it for 2 to 3 minutes.
- Turn the pieces over, reduce the heat and cook for 4 to 5 minutes. Transfer the salmon to a warm plate.
- Pour marinade into skillet and simmer 1 minute or until reduced to glaze. Pour over salmon and let stand 3 to 4 minutes.
- Divide the salad between 4 plates. Place the salmon on top and drizzle with soy glaze.
- Sprinkle with sesame seeds.