How to make one-minute sockeye salmon with Asian-style salad

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and can be used for sautéing.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower glycemic index sweetener.

sockeye salmon

🥗Healthier: trout

💰Cheaper: tilapia

Trout is a healthier option with similar flavor.

Start by preparing the dressing: grate ginger and finely chop garlic.

Add 2 tablespoons of soy sauce and the juice of 2 limes to the bowl.

Slice half a red chili, scoop out the seeds, and add to the dressing.

If the dressing tastes too sour, add a bit of mirin or a tiny bit of sugar.

Prepare the vegetables: slice avocado lengthwise and scoop it out, adding lime juice to prevent browning.

Scoop out cucumber and cut it into pieces.

Chop spring onion into rough pieces and slice jalapeno.

Slice the sockeye salmon diagonally into thick slices.

Heat a bit of oil in a pan on the barbecue until hot.

Add the salmon to the pan and sear for 30 seconds on one side.

Turn the salmon and cook for an additional 30 seconds, then remove from heat and let it rest for 15-20 seconds to warm through without cooking it fully.

Plate the salad with cucumber, sesame seeds, and spring onion.

Drizzle the dressing over the salad and top with the warm salmon slices and chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens