Pulled salmon with Asian salad. Pulled salmon on the grill is a wonderful dish and you really should try this recipe. Perfect for summer!
Prep and cooking time: 40-50 minutes
Serves:4
Skill level: Easy
Recipe courtesy Seafood from Norway
Ingredients
700g salmon fillet
4 portions of rice
Marinade
100ml ketjap manis (sweet soy sauce)
2tsps sesame oil
2 limes
6tbsps soy sauce
2tbsps peanut butter
2cm of fresh ginger
2 cloves of garlic
1 red chili
2 stalks of lemon grass
2 kaffir lime leaves
Salad
2 romaine lettuce, hearts
1 pack of sugar snap peas
6 radishes
2 spring onions
Bunch of coriander leaves
2 limes
1tsp dried chili flakes
Method
Marinade
- Finely chop the garlic and chilli. Thinly slice the ginger and the makrut lime leaves into strips. Put everything in a bowl.
- Pour the sweet and regular soy sauce, lime juice, the sesame oil and the peanut butter into the bowl. Mix everything together well.
- Beat the lemongrass so that it splits a little – this releases the flavour – and add to the mix. Leave the marinade on the counter for 30 min so all flavours blend.
Grilled salmon
- Place the salmon in an ovenproof dish and pour the marinade over it.
- Grill it until it is cooked through but juicy (about 10 min).
- Shred it with a fork before plating.
- While grilling, cook rice and place washed lettuce leaves on a plate along with the chopped mangetout, spring onions and sliced radish.
- Cut the lime into wedges and place a large bundle of coriander in a water glass so it will stay fresh throughout the meal.
- Serve the pulled salmon in the lettuce leaves, top with the vegetables and serve the rice with chilli flakes and coriander.
- Squeeze lime juice over it and enjoy an explosion of Asian flavours.