Name: Bang bang salmon
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon extra virgin olive oil; 2 x250grams skinless salmon fillets; 2 medium carrots (240g), cut into julienne; 2 lebanese cucumbers (260g), seeded, cut into julienne; 50 gram snow pea sprouts; 4 green onions (scallions), sliced thinly lengthways; 1 cup coriander (cilantro) leaves; extra virgin olive oil cooking spray; 4 large rice paper rounds (40g); 2 tablespoons sesame seeds, toasted; Bang bang dressing; 1 teaspoon sichuan peppercorns; ½ teaspoon dried chilli flakes; ¼ cup (45g) sesame seeds; 2 tablespoons chinese black vinegar; 1 tablespoon light soy sauce; 1 tablespoon extra virgin olive oil; 2 teaspoons tahini; 1 teaspoon brown sugar

Bang bang salmon

Bang bang sauce is a little bit sweet, a little bit spicy, a little bit creamy, and a perfect accompaniment for this salmon salad.

Serves 4

Prep

30M

Ingredients

1 tablespoon extra virgin olive oil

2 x250grams skinless salmon fillets

2 medium carrots (240g), cut into julienne

2 lebanese cucumbers (260g), seeded, cut into julienne

50 gram snow pea sprouts

4 green onions (scallions), sliced thinly lengthways

1 cup coriander (cilantro) leaves

extra virgin olive oil cooking spray

4 large rice paper rounds (40g)

2 tablespoons sesame seeds, toasted

Bang bang dressing

1 teaspoon sichuan peppercorns

½ teaspoon dried chilli flakes

¼ cup (45g) sesame seeds

2 tablespoons chinese black vinegar

1 tablespoon light soy sauce

1 tablespoon extra virgin olive oil

2 teaspoons tahini

1 teaspoon brown sugar

Method

Heat oil in a large frying pan over high heat. Cook salmon for 4 minutes; turn, cook for a further 2 minutes or until just cooked but still pink in the centre.

Combine carrot, cucumber, snow pea sprouts, green onion and coriander leaves in a large bowl.

Make bang bang dressing.

Spray 1 rice paper round with oil; microwave on HIGH (100%) for 50 seconds or until puffed up and white. Repeat with remaining rice papers.

Flake salmon into large pieces, place in a bowl with the dressing; toss gently to combine. Place the carrot mixture on a platter; top with salmon.

Scatter bang bang salmon with sesame seeds; serve with rice paper crisps and lime wedges, if you like.

Bang bang dressing

Stir peppercorns, chilli and sesame seeds in a small frying pan over medium heat for 2 minutes or until seeds are golden. Cool. Grind with a spice grinder or mortar and pestle to a fine powder. Place in a screw-top jar with remaining ingredients; shake well to combine.

You can shred the carrot with a julienne peeler, mandoline or V-slicer. If you don’t have one you can coarsely grate the carrot instead. If you don’t have a microwave serve the salmon with steamed brown rice or quinoa instead of the rice paper crisps.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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