Teriyaki salmon with a chinese rainbow salad
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!