Salmon with Carrot and Cucumber Slaw
This Asian salmon is marinated in an aromatic mixture of soy , lemongrass, ginger, garlic, and lime with a touch of chili, then quickly grilled within the oven,add a delicious carrot and cucumber salad and you'll have a delicious dinner or lunch!
INGREDIENTS
For salmon
¼ cup of soy or tamari for gluten free version
1 tablespoon lemongrass paste
2 cloves of garlic
1 tablespoon grated ginger
1 tablespoon chili paste or 1 chopped red chili
4-5 sprigs of chopped cilantro
1 lime, squeezed
2 tablespoons of honey
250g divided salmon
1 teaspoon sesame seeds
for coleslaw
1 cucumber dig matches
1 carrot, dig matchsticks
3 matchsticks radishes
2-3 leeks, sliced
½ red chilies, thinly sliced
Just 2-3 cilantro stalks
2 tablespoons of ground peanuts
For the vinaigrette
1 tablespoon dry roasted peanuts
2 cloves of garlic
1 chopped chili
1 teaspoon salt
2 tablespoons of palm sugar or sugar
2 tablespoons of fish sauce
65 ml / 1/4 cup fresh juice
2 teaspoons of optional tamarind sauce
INSTRUCTIONS
1.Combine soy , lemongrass paste, garlic, ginger, juice , chopped cilantro and chopped fresh chili or chili paste and pour it over your salmon.
2.Let it steep for a minimum of half-hour .
3.Then grease the marinade together with your salmon and tuck away 2 tablespoons of honey, bake for 7 minutes within the same skillet when soaked until the tops are caramelized and blackened and salmon. easy to get rid of with a fork.
4.Prepare the vinaigrette by mixing peanuts, garlic, chopped pepper, salt and palm sugar or sugar during a mortar, spread with a pestle until it becomes a paste, then combine it with fish sauce, tamarind sauce if using and juice . Set aside.
5.Peel the carrots and chop carrots, cucumber, and turnips into matches employing a mandolin or a vegetable grater. Slice scallion and pepper.
6.Combine all the vegetables during a medium bowl and stir gently with the sauce.
For serving, divide the coleslaw between two plates and sprinkle with mashed nuts. Garnish each plate with a slice of salmon. Sprinkle the salmon with sesame seeds and other thinly sliced green onions. Serve immediately.
