Teriyaki salmon with a chinese rainbow salad

My rainbow salad – perfect with seafood

Salmon fillets

Marinate your salmon fillets in teriyaki sauce for at least 2 hours and pan fry them for a couple of minutes on each side, starting with the skin side down.

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!

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