Soy Glazed Salmon With Crunchy Hot And Sour Salad

Name: Soy Glazed Salmon With Crunchy Hot And Sour Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (170 g) salmon steaks; 2 tablespoons oil; For the marinade; 5 tablespoons soy sauce; 1 tablespoon sesame oil; 1 teaspoon honey; For the salad; 1/4 cup rice wine vinegar; 1 red chile, deseeded and finely chopped; 1 tablespoon caster sugar; 1 tablespoon sunflower oil; 140 g cashew nuts; 1 teaspoon sea salt; 1 teaspoon black mustard seeds; 225 g bean sprouts; 100 g snow peas, sliced on the diagonal; 6 -8 water chestnuts, thinly sliced; 1/2 lime, zest of; 1/2 lime, juice of; 2 -3 tablespoons freshly chopped coriander, plus extra to garnish

Servings: persons

4 (170 g) salmon steaks
2 tablespoons oil
For the marinade
5 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon honey
For the salad
1/4 cup rice wine vinegar
1 red chile, deseeded and finely chopped
1 tablespoon caster sugar
1 tablespoon sunflower oil
140 g cashew nuts
1 teaspoon sea salt
1 teaspoon black mustard seeds
225 g bean sprouts
100 g snow peas, sliced on the diagonal
6 -8 water chestnuts, thinly sliced
1/2 lime, zest of
1/2 lime, juice of
2 -3 tablespoons freshly chopped coriander, plus extra to garnish

1
Combine the marinade ingredients.
2
Pour over the salmon and put in the fridge for at least two hours and as long as overnight.
3
Make the hot and sour dressing by putting the vinegar, chilli and sugar in a small saucepan.
4
Heat gently without boiling until the sugar has dissolved.
5
Remove from the heat, leave to cool and then add the sunflower oil.
6
While the dressing is cooling, fry the cashew nuts in a heavy frying pan until lightly browned, then add the sea salt and mustard seeds and fry for a minute or until the seeds start to pop.
7
Set aside.
8
In a hot pan, add the oil and let it heat up.
9
Fry the salmon steaks for four minutes on each side, starting with the skin side down.
10
The flesh should be moist but cooked and the top of the salmon should be a lovely brown.
11
Combine all the salad ingredients and the dressing together.
12
Serve piled onto each plate and topped with the salmon.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 (170 g) salmon steaks, 2 tablespoons oil, For the marinade, 5 tablespoons soy sauce, and more.

Yes, Soy Glazed Salmon With Crunchy Hot And Sour Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!