Quick & Easy

Warm salmon and snow pea salad

warm salmon and snow pea salad



1.In a medium saucepan, combine sauce, vinegar and sesame oil.
2.Cut fish into 5cm pieces; add to pan, stand for 5 minutes.
3.In a large bowl, combine buk choy, onion, snow peas, sugar snap peas, cucumber, tomato, tendrils and herbs.
4.In a large frying pan, heat olive oil over medium heat. Remove fish from marinade, pat dry on paper towel; reserve marinade in pan.
5.Cook fish in frying pan for about 5 minutes, turning occasionally, or until browned lightly and cooked.
6.Meanwhile, bring marinade to the boil; boil, uncovered, for 2 minutes.
7.Flake fish into salad; mix through ¼ cup boiled marinade, season. Sprinkle with sesame seeds before serving.

Not suitable to freeze. Not suitable to microwave. You need to buy small baby buk choy as they are tender enough to be eaten raw.


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