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Asian Salmon and Salad

This is one of the best seasoned salmon I’ve tasted. We had it on Saturday lunch and Andrew requested for it again the following Monday. It’s one of the quickest to cook so I really don’t mind. I tried to follow a recipe online (here) and added my own twist.

First, the marinade is made up of soy sauce, ginger, lemon grass, garlic, chilli and coriander. I’m going to share you a secret. I used ginger and lemon grass from the tube. Why? Because it’s difficult to peel and slice/mash a real ginger! Much more to pound and juice a lemon grass. Besides, I always end up throwing a whole bunch of herbs after using it one. I know the tube ones are not at par with the real ones but they’ll do the job. Maybe when I’m hosting a dinner or needs to impress people, I’ll use real ingredients. LOL However, I do not use garlic from the tube! I don’t know, I just think there’s a big difference in taste.

Anyway, so that’s the marinade. Add some sugar to lessen the saltiness of the soy sauce. Do not add a lot of soy sauce! You do not need to drown your salmon, just enough to add taste. Cover the marinade and place in the fridge for 1 hour. Tonight, I wet to the gym after I did marinade. I attended the body pump class and when I got back home, fish was ready to be cooked!

I’ve had my trial and attempts with cooking the salmon. Andrew doesn’t want anything raw. The first time we cooked it at home, it turned out to be dry and really flaky like tuna. So what I did this time, I pan fried each side on medium heat for 2-3 minutes, then place them in the oven for exactly 5 mins. The oven was set to 180 degrees Celsius. Oh, but before I placed it in the oven, I drizzled runny honey on top of each. Trust me, the sweetness of honey will compliment with the chilli and coriander.

Then for the salad, chop whatever greens you have. Add some carrot, cucumber and chillies. Since I’m into coriander lately, I added some chopped leaves. I bought this Thai salad dressing from the supermarket and it was really good! I’ll take a photo next time 🙂



Sorry, I’m not giving proper instructions and measurement of ingredients. This is because I do not really measure when I’m cooking and it really depends on your own judgement of taste. I you love garlic, then add heaps of garlic. If you don’t like coriander, then forget about coriander!