Crispy pan-fried salmon fillet, nestled on a vibrant bed of fresh salads and generously drizzled with a tantalising sundried tomato, ginger and soy sauce dressing. The tender and flaky salmon paired with the crunch of the greens creates a perfect harmony of flavours and textures. Prepare to indulge in a burst of mouth-watering goodness!
Cooking time: 15 mins (plus prep)
Serves 2 (multiply for additional diners)
- Small saucepan
- Frying pan
- Oven rack/tray
- Chopping board
- Small bowl
- 2 salmon fillets, skin off and cut into 3cm cubes
- 1 tbsp vegetable oil
For the salad:
- 200g salad, mix of your choice
- ½ cucumber – cut to bite size of your choice
- 1 red pepper – cut to bite size of your choice
- 8 baby radishes – cut to bite size of your choice
For the dressing:
- 120g cherry tomatoes (red and yellow), halved
- 40g sundried tomatoes, with 1 tablespoon of its oil
- 5g ginger thinly, finely diced
- 2 cloves garlic, minced
- 2 shallots, finely diced
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp sesame oil
- 1 tbsp balsamic vinegar
- Place the salmon on an oven rack, pour over boiling water and leave for 1 minute then remove the skin and cut into cubes.
- In a pan, heat the vegetable oil over medium-high heat. Add the salmon cubes and cook for 1-2 minutes, until crispy and golden. Flip the cubes and cook for another 1-2 minutes until the salmon is cooked through and flakes easily. Remove from heat and set aside.
- In a small bowl, whisk together the sesame oil, soy sauce, balsamic vinegar and honey to make the sauce. Set aside.
- In a small saucepan, sauté the cherry tomatoes, sundried tomatoes and their oil, along with the ginger, minced garlic and diced shallots over a medium heat for 2-3 minutes until softened and fragrant.
- Add the prepared sauce to the pan and stir to combine. Cook for an additional minute to let the flavours infuse together.
- To serve, place the crispy salmon cubes on a bed of mixed salad leaves and drizzle the sauce over the top. Enjoy the vibrant flavours and goodness of a simply gorgeous dish!
Professional chef, restaurateur and author, Thuy Pham has created this delicious recipe exclusively for Rangemaster using her Leckford Deluxe 110cm Dual Fuel range cooker.