It’s so nice to see the arrival of wee mandarins every autumn. I like to toss them through a salad to serve with soy-glazed salmon.
Ingredients
For the Asian salmon and salad
- 4 x 150g skin-on, boneless fillets salmon
- 300g salad greens of your choice
- 4–6 mandarins — cut into segments
- 2 carrots — shredded
- 1 spring onion — chopped
- Toasted sesame seeds, to garnish (optional)
For the sticky Asian marinade
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons sugar
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon salt
Ginger soy dressing
- 3 tablespoons soy sauce
- 3 tablespoons rice wine vinegar
- 3 tablespoons sugar
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- ½ teaspoon ground ginger
Method
For the Asian salmon and salad
- To make the Sticky Asian Marinade, combine all the ingredients in a shallow dish.
- Add the salmon, turn to coat and set aside to marinate for at least 30 minutes.
- To make the salad, mix the salad greens, mandarin segments, carrot and spring onion. Divide between 4 plates.
- To make the Ginger Soy Dressing, whisk all the ingredients in a small bowl.
- Heat a large pan over a medium heat. Lift the salmon out of the marinade, shaking off any excess, and add it to the pan skin-side up. Cook for a few minutes, then turn, brush with leftover marinade and cook until done to your liking.
- To serve, dress the salad with the Ginger Soy Dressing. Add a piece of salmon to each plate and garnish with sesame seeds, if desired.