Smoked Salmon, Sesame & Hoisin Salad Bowls
This dish is easy peasy lemon squeezy. Though for this recipe we're swapping out the traditional accompaniment of lemon to smoked salmon and using sesame, hoisin and lime instead. Not a fan of smoked salmon? This salad would work equally as well with some cooked, shredded chicken!
This recipe was inspired by my recent trip to Portugal where my mum ordered the most delicious-looking grilled marinated salmon salad at The Shack Bar & Grill in Quinta Do Lago (if you're ever in the area, make time to eat here because the food is INCREDIBLE). Made up of grilled marinated salmon, rocket, baby spinach, tomatoes, avocado, and crispy onions with a ginger and miso dressing, it was one dreamy looking salad. So, voilà! Here is my own version of this beautiful salad with a few additions and flavour changes. Enjoy!
The dish I ordered at The Shack, crispy fish tacos with tempura John Dory, caper alioli, guacamole, shredded cabbage, mango and hot sauce, was equally as dreamy but I haven't quite got round to recreating that dish yet!
Utensils: Small oven dish, large non-stick frying pan or skillet pan, chopping board, knife, large salad bowl.
Top Tip: If you have time and want to cook some fillets of salmon to go with this salad instead of using smoked salmon then go ahead! When it comes to serving you could either flake the salmon fillets over the top of the salad or serve the fillets whole with the salad on the side and new potatoes to finish the dish.
Salmon, Sesame & Hoisin Salad Bowls
3 tablespoons sesame seeds
2 tablespoons olive oil
1 tablespoon fresh root ginger, peeled and grated
2 large garlic cloves, finely diced
100g tender-stem broccoli
70g asparagus stalks (about 9 stalks),
2 tablespoons hoisin sauce (ensure gluten-free if required)
1 tablespoon soy sauce (ensure gluten-free if required)
Juice of 1 lime
1 large handful salad leaves, washed
1 large handful rocket, washed
1 large handful baby spinach, washed
5 spring onions, finely sliced
1/3 cucumber, diced
200g cherry tomatoes, quartered
1 large or 2 small carrots, peeled and grated
1 large or 2 small avocados, sliced
120g sliced smoked salmon, roughly torn
Salt and pepper
Serve with additional limes wedges and extra hoisin sauce on the side and crusty bread and butter or new potatoes
1. In a large non-stick frying pan or skillet, spread the sesame seeds out in an even layer and cook over medium heat. Shake or stir the seeds constantly to keep the seeds moving, toasting them evenly and preventing burning, for about 5 minutes. Once toasted, transfer to a small bowl and set aside.
2. Heat 2 tablespoons of olive oil over a medium heat. Once hot, add the diced garlic, grated ginger and tender-stem broccoli and sauté for about 3 minutes, stirring frequently to ensure the garlic doesn't burn and become bitter.
3. Prepare the asparagus by chopping off the bottom inch or so of each asparagus stalk to remove the tough woody part. After the broccoli has been sauté-ing for about 3 minutes, add the asparagus to the pan and sauté for a further 3 minutes, stirring frequently to ensure the garlic doesn't burn and become bitter.
4. Add a dash of water to the pan along with the hoisin sauce, soy sauce and the juice of a lime and stir well. Turn the heat down to low and leave to cook for a further 3 mins to allow the broccoli and asparagus to cook through (they should still have a bit of crunch though) and absorb the sauce. Then, take off the heat and leave to cool.
5. Prepare your salad by placing large handfuls of salad leaves, rocket and spinach in your salad bowl. Add the spring onions, cucumber, cherry tomatoes, grated carrot and avocado to the bowl and toss the salad well.
6. Once your broccoli and asparagus have cooled, roughly tear up the smoked salmon and stir into the pan along with your toasted sesame seeds and stir well to ensure the salmon and sesame seeds are evenly coated with the hoisin dressing.
7. Transfer your broccoli, asparagus, smoked salmon and sesame seed mixture to your salad bowl and toss well before seasoning well with salt and pepper. Serve with additional limes wedges and extra hoisin sauce on the side and crusty bread and butter or new potatoes.
Storage: If you have any leftover salad, store it in an airtight container in the fridge for up to 2 days. Best eaten as soon as possible otherwise the salad can go a bit soggy.