Ingredients:

  • 2 (6-8 oz / 170-225g) salmon steaks
  • 3 tablespoons / 45 ml soy sauce (low sodium)
  • 1 tablespoon / 15 ml honey
  • 1 tablespoon / 15 ml rice vinegar
  • 1 teaspoon / 5 ml sesame oil
  • 1 clove garlic, minced
  • 1/2 inch / 1.25cm ginger, grated
  • 1/4 teaspoon / 1.25ml red pepper flakes (optional)
  • 2 tablespoons / 30 ml rice vinegar
  • 1 tablespoon / 15 ml sambal oelek
  • 1 tablespoon / 15 ml sesame oil
  • 1 teaspoon / 5 ml honey
  • 1 tablespoon / 15 ml lime juice
  • 5 oz / 140g mixed greens
  • 1/2 cucumber, thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/4 cup / 30g chopped cilantro
  • 1/4 cup / 30g chopped peanuts or cashews (optional)

Instructions:

  1. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, & red pepper flakes. Marinate salmon steaks for 30 minutes to 2 hours.
  2. In a medium bowl, whisk together rice vinegar, sambal oelek, sesame oil, honey, & lime juice for the sambal vinaigrette. Set aside.
  3. In a large bowl, combine mixed greens, cucumber, red bell pepper, red onion, & cilantro for the salad.
  4. Preheat a grill pan or skillet over medium-high heat. Cook salmon for 4-6 minutes per side, until cooked through.
  5. Toss salad with sambal vinaigrette. Divide salad between plates. Place salmon steak on top of each salad. Garnish with nuts if using. Serve immediately.