Wasabi-coated salmon with cucumber salad

Cooking Fish Wasabi-coated salmon with cucumber salad

Detailed step-by-step description of how to cook the dish "Wasabi-coated salmon with cucumber salad". Try it by all means

  1. Place cucumber, sprouts, herbs and onion in a bowl. Combine sauces, juice and 1 tablespoon oil in another bowl. Set both aside.
  2. Mix ground peas with flour in a shallow bowl, and place eggwhite in another bowl. Season fish with salt, then dip in eggwhite, followed by pea mixture to coat well.
  3. Heat remaining 2 tablespoons oil in a large non-stick frypan over medium heat. Cook fish for 2-3 minutes each side until golden (if browning too quickly, transfer to a 180°C oven for 2-3 minutes to finish cooking). Toss salad with dressing, then serve with the fish and lime wedges.

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1 telegraph cucumber, halved lengthways, seeds scooped out, thinly sliced
2 cups bean sprouts, trimmed
1/2 loosely packed cup coriander leaves
1/2 loosely packed cup mint leaves
1 small red onion, thinly sliced
1 tsp fish sauce
2 tbsp sweet chilli sauce
1 tbsp lime juice, plus lime wedges to serve
1/4 cup peanut oil
150g wasabi peas , ground to fine powder in a food processor or spice grinder
1/2 cup plain flour
2 eggwhites, lightly frothed
4 x 180g skinless salmon fillets, pin-boned

Adv

Autors
Preparation time
20
Cooking time
05
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Fish
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