4 salmon fillets (120g/4½oz each), skin removed
sunflower oil spray
For the marinade
2 tbsp soy free seasoning sauce
1 tbsp garlic infused oil
3cm/1¼in fresh root ginger, finely grated
1 tsp granulated sweetener
For the salad
100g/3½oz Chinese cabbage, shredded
100g/3½oz cucumber, julienned
100g/3½oz carrot, peeled and julienned
100g/3½oz ready-to-eat beansprouts
handful coriander leaves, roughly chopped
1 lime, juice only
1 tbsp soy free seasoning sauce
1 red chili, finely sliced
8 small dried nori strips, torn into bite-sized pieces
small handful Asian micro-herbs
Serves - 4
To make the marinade, mix all the ingredients together in a bowl.
Add the salmon fillets and turn to coat. Cover and refrigerate for up to 2 hours.
Meanwhile, make the salad. Toss all the ingredients together in a large bowl and set aside.
Heat a medium, non-stick frying pan over a very high heat. Spray with 6–10 sprays of oil.
Lift the salmon into the pan, reserving the marinade, and cook, without moving, for 2–3 minutes.
Turn the fillets over, reduce the heat to low and cook for 4–5 minutes. Transfer the salmon to a warm plate to rest.
Pour the marinade into the frying pan and simmer for 1 minute or until reduced to a glaze.
Pour over the resting salmon and leave for 3–4 minutes.
Divide the salad between four plates. Flake the salmon on top and pour over any remaining glaze.
Sprinkle with red chili, torn nori sheets and micro-herbs.
Recipe adapted from: Good Food