SERVES: 4
INGREDIENTS
- 4 skin-on, salmon fillets, about 200 grams each
MARINADE- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 2 cloves garlic, crushed
- 1 tablespoon grated fresh ginger
- 2 spring onions, finely chopped
TO SERVE- fresh coriander and limes to serve
Pickled Vegetable Salad, recipe below
PICKLED VEGETABLE SALAD
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon finely julienned fresh ginger
- 2 teaspoons caster sugar
- 1 clove garlic, crushed
- ½–1 teaspoon sriracha sauce
- 2 medium carrots, peeled
- 1 small telegraph cucumber
- 3 radishes, very thinly sliced
- 2 spring onions, thinly sliced
- 1 long red chilli, thinly sliced
- 1 lime, halved
