It’s Fish Friday :) Chinese rainbow salad with teriyaki salmon and seared scallops
Chinese rainbow salad (with teriyaki salmon and seared scallops)
One of the other food bloggers I follow is on what she calls her rainbow diet, eating healthy food the colour of the rainbow, the brighter the better.
She’s made some amazing dishes and after the richness of some of my recent creations, I’m going to try and follow suit and am turning my attention to how I can make my dishes healthier and more colourful too.
I don’t actually have a problem eating vegetables, I love my greens but there are vegetables that I generally don’t really like. I’m not a fan of peppers – I can put up with the red, yellow and orange ones but frankly, the green ones are a waste of space, especially if they’re raw, urgh! Sorry green pepper, there are too many other green vegetables out there that I prefer…
Anyhoo, I’ve decided to call today’s recipe my Chinese rainbow salad because it is very colourful and the dressing I’ve made is oriental in flavour. It’s actually based on one of the salad dressings that come with an edamame and snowpea salad that you get at Marks & Spencer’s. Obviously, I don’t have the recipe for their salad dressing so I’ve made one up based on taste.
I think what I’ve created is pretty close in flavour but more importantly, I road tested it on none other than my husband, who gave it a big two thumbs up, so it’s got to be a winner.
We had this for dinner with some fresh salmon fillets and scallops. There’s no recipe for the fish. The salmon was marinated in a bit of teriyaki sauce before they were fried in the pan, and the scallops were seared in the same pan with nothing more than a sprinkle of Maldon sea salt.
Is it much healthier than most of our recent recipes? Yeah, I think so though adding seared scallops are obviously a bit of a treat but I think I can be forgiven for that!
Chinese rainbow salad (for two)
¼ cup finely cubed red peppers
¼ cup finely cubed yellow peppers
½ cup french beans, topped, tailed and then cut into short sticks
½ cup fresh edamame beans (or peas)
¼ cup fresh green papaya, finely sliced as thinly as possible
1-2 cups fresh baby salad leaves, torn into small bite sized pieces
Cook the edamame beans and french beans in boiling water for 3 minutes before draining and plunging them into ice cold water. Drain and add to a mixing bowl along with all of your other prepared salad vegetables
Chinese rainbow salad dressing
1 tablespoon vegetable oil
½ tablespoon sesame oil
1 tablespoon Chinese rice vinegar
½ thumb sized piece of fresh ginger, peeled and pounded/minced
1 tablespoon soy sauce
½ tablespoon fish sauce
1½ tablespoons sweet chilli sauce (the sauce I have is quite hot!
Freshly ground black pepper
Whisk in a large bowl until the oil and sauces have emulsified and pour over your salad just before you eat. Enjoy!
Lots of love