Fresh, easy, tasty. Perfect for lunch or a light dinner.
We’ve been eating pretty rich foods lately (as you can see), and have been craving the veg! (Yes, this actually can happen). However, I REFUSE to sacrifice flavour for health. The two don’t have to be mutually exclusive..
Also, I love my salmon quite rare, don’t let that scare you off. You can simply cook it longer if you prefer your meat well done.
- 2 Salmon Fillets (skin on or off)
- 3 tbsp Panko breading
- 2 tbsp & 1 tsp Hot sauce, separated
- 3 tbsp Sweet Chili Sauce (roughly, feel free to use more or less)
- 1 tbsp Sesame Oil
- 1 bag Mixed Greens
- 1 medium sized Shredded Carrot (roughly 3/4 cup)
- 1/2 cup Spring onion, chopped
- Cilantro, chopped
Coat the salmon in the hot sauce. Place the panko breading onto a plate and roll the salmon in it, covering it entirely.
Heat olive oil over medium-high heat. Place the salmon skin side down onto pan. Allow to cook for about 5 minutes.
In the mean time mix together remaining panko breading and 1 tsp hot sauce until it forms a clumpy, crumbly mixture. Toss lettuce with spring onion, shredded carrot and cilantro and plate.
Flip salmon and allow to cook for about another three minutes for a rare finish (cook longer for a more well done piece of fish). Place salmon on top of salad. Drizzle sweet chili sauce over top, then crumble hot sauce/panko mixture of that. Voila! Finished. Impressive, tasty, healthy, and simple.
Wine Pairing: A brut rose would be delightful with this meal. Not only would the delicate flavours pair perfectly with those of the salmon, the visual appeal would be incredible. I really should have gone to the shop for a bottle before taking these photos