Sesame and soy salmon with Thai vegetable salad

Ingredients (serves 4)

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Ingredients (serves 4)

4 Portions of Salmon skin on (approximately 150 to 200g each)

2 tbs Soy Sauce

1 tbs Sesame Seeds

½ Red Chilli finely chopped

1/2" of Ginger finely grated

1 Garlic clove crushed

1 tsp runny Honey


¼ Head of Chinese leaf

½ Red Onion peeled

1 Carrot peeled

½ Cucumber

4 Spring Onions

1 handful Bean sprouts

1 Sprig of Fresh Coriander and Mint


2 tsp Thai fish sauce

1 tsp Sugar

½" of Ginger grated

1 Lime zest and juice

½ Red Chilli finely chopped


Place the soy, chilli, honey, ginger and garlic into a bowl and whisk tog`ether.

Dip each salmon portion into the soy mixture.

Place the salmon skin side up onto a grill rack and place under a hot grill for 4 minutes. Carefully turn the fish and sprinkle with the sesame seeds and cook for a further 3 minutes or until fully cooked.

Shred the Chinese leaf, finely slice the onion and cut the carrot and cucumber into thin strips.

Mix all this in a bowl with the bean sprouts.

Roughly chop the herbs and mix.

Make the dressing by whisking all the ingredients together.

Toss with the raw vegetables last minute and serve with the salmon and steamed rice.

By NIALL MURRAY from City of Glasgow College

Food and drink

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