Seared Salmon with Asian Salad and Wasabi Mayo

Seared Salmon with Asian Salad and Wasabi Mayo

Seared Salmon with Asian Salad and Wasabi Mayo

4 Serves 30 minutes (+ 30 minutes marinating) prep 15 minutes cook


600g skinless salmon fillets, cut into 4cm pieces

2 tbs light soy sauce
2 tbs mirin
2 tsp sesame oil
2 garlic cloves, crushed
1cm-piece ginger, finely grated

2 egg yolks
2 tbs lemon juice
250ml (1 cup) light olive oil
2 tsp wasabi paste
Salt and pepper, to season

2 tsp white miso paste
2 tbs lemon juice
3 tbs vegetable oil

60ml (ΒΌ cup) rice wine vinegar
2 tbs caster sugar
1 pinch of salt
4 small red radishes, thinly sliced
1 cup finely shredded Asian cabbage
120g (1 cup) cooked edamame beans
1 carrot, cut into julienne
1 cup beansprouts
1 cup coriander leaves
1 spring onion, thinly sliced
2 tbs crushed roasted peanuts


1. To make marinade, whisk all ingredients together in a bowl until combined. Add salmon and toss to coat. Refrigerate for 30 minutes. Thread salmon onto 8 skewers.
2. To make mayonnaise, process egg yolks and lemon juice with a pinch of salt in a food processor until well combined. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Stir in wasabi. Season and refrigerate until needed.
3. To make dressing, whisk all ingredients together in a jug until combined. Season.
4. To make salad, bring vinegar, sugar and salt to the boil in a saucepan. Pour mixture over radish in a small bowl. Set aside for 30 minutes. Drain and place in a bowl with remaining ingredients. Toss with dressing to combine.
5. Preheat a greased barbecue hotplate over medium heat. Add salmon skewers and cook, turning once, until cooked to your liking.
6. Divide salad among serving plates and top with salmon skewers. Serve with mayonnaise to the side.


This recipe has been tested.