Salmon with a Thai dipping sauce and Salad
Serves: 2
Ingredients
For the Salad
2 medium carrots, thinly sliced into matchsticks
2 handfuls courgette ( I used spiralzsed )
handful corrainder, roughly chopped
10 mint leaves, torn
1 small red onion, vertically sliced
2 handful roasted peanuts
Dressing
Juice of 1 small lime
2 tbsp soy sauce
2 tbsp sesame oil
1 tsp honey
1 garlic
For the Fish
2 salmon fillets
3 tablespoons of soy sauce,
2 of tablespoons rice vinegar,
one tablespoon of sugar
one tablespoon sesame oil
lime slices, to serve
For the Dipping Sauce
50ml water
45ml rice wine vinegar
15ml mirin
50g sugar
1 inch ginger, grated
1 garlic clove, minced
1 tsp ketchup
1 red chilli
1 tsp cornstarch mixed with 1 tsp water
Method
- Preheat the oven to 180 degrees celsius, fan. Line a deep set pan with tin foil. Place the salmon fillets in the pan. Whisk the ingredients for the salmon then pour over the fillets. Put in the fridge to marinate for a minimum of 10 minutes.
- While you wait, make the salad. Combine everything for the salad in a large bowl. Whisk together the dressing ingredients together and pour over the salad. Toss everything and set aside.
- Pop the salmon into the oven for 15-18 minutes.
- Next make the dipping sauce. Combine the vinegar and water in a small sauce pan. Bring it to a boil then add in the rest of the ingredients, adding in the cornstarch last. Let it cook for 5-7 minutes then remove to a small bowl and chill to thicken.
- Serve the salmon with a drizzle of the dipping sauce and the salad at the size with a slice to lime. I hope you enjoy this!