Seared asian salmon

Cooking Fish Seared asian salmon

Make perfect salmon and serve with Asian greens.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Heat half oil in a large frying pan on high. Cook eggplant, flesh side down, for 1 minute. Add leek and cook, covered, for 2-3 mins stirring occasionally, until tender. Transfer to a plate and keep warm.
  2. To make sauce, in a jug, stir all ingredients together. Set aside.
  3. Heat remaining oil in the same pan on high. Add salmon, skin side down. Cook for 3-4 minutes then turn and cook for a further 3-4 minutes. Serve on a bed of vegetables, drizzled with sauce and topped with extra onion.

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1/4 cup olive oil
4 finger eggplants, trimmed, sliced lengthways
1 leek, trimmed, washed, sliced
4 x 100g salmon fillets
1/3 cup rice vinegar
1/4 cup soy sauce
2 tbsp sesame oil
3 green onions, thinly sliced plus extra to serve
1 tbsp brown sugar
3cm piece ginger, finely grated
1 small red chilli, seeded, chopped

Adv

Autors
Preparation time
5
Cooking time
12
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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