Need a quick but super-tasty weeknight meal?
Then you are going to LOVE this…
It’s one of my current favourites
This is a recipe I have developed for my next cookbook
And it is just deeelicious
So I wanted to share it with YOU!
I like to make the salad (store it undressed), salad dressing and the horseradish ‘cream’ on the weekend
Which makes it even faster and easier to throw this together during the nightly rush to get dinner on the table!
I just love the delicious combination of crunchy sesame seeds, crunchy ‘slaw, creamy horseradish ‘cream’ and perfectly cooked salmon
Go on, spoil yourself, and wow your family by making this a regular weeknight meal
Just don’t tell them how quick and easy (or healthy) it is!
- Asian 'Slaw
- ¼ medium red cabbage (700 grams approx)
- 4 radishes
- 2 medium carrots (300 grams approx)
- ½ cup podded edamame
- 1 bunch coriander, remove roots and lower part of stems (reserve for another dish or discard), keep leaves and tops of stems, wash well and roughly chop
- ½ bunch (or more to taste) mint leaves, picked, washed well and roughly chopped
- 2 tablespoons toasted sesame seeds, optional for garnishing
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 1 tablespoon tamari or light soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- juice of 1 lime (approx 2 tablespoons) or a lemon
- 2 cloves garlic, crushed
- Horseradish 'cream':
- ½ cup yoghurt
- 2 tablespoons horseradish
- 2 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
- 4 x 150-ish gram salmon fillets (or fresh tuna)
- extra virgin olive oil, for cooking
- Using a mandolin or a very sharp knife, slice the cabbage as thin as possible and add to a large bowl
- Do the same with the radishes
- Swap to the julienne blade and julienne carrots, or grate carrots and add to bowl, along with the edamame, coriander and mint
- Place dressing ingredients into a jar with a tight fitting lid and shake well to combine. Set aside
- In a small bowl, mix yoghurt and horseradish together. Set aside
- Heat a fry pan over medium heat
- Meanwhile, place sesame seeds on a small plate and mix together
- Press the top side of each of the salmon fillets into the sesame seeds to coat
- When the pan is hot, add some oil and cook the salmon, sesame-side down for a few minutes, until golden and crunchy
- Flip salmon over and cook for 2-3 minutes more, depending on how thick the salmon is
- Then turn pan off and rest while you dress the salad
- Pour dressing over vegetables and mix well to coat
- Divide salad between serving plates
- Top with salmon and drizzle with horseradish 'cream'
I have to admit, I didn’t take these gorgeous photos. They are by the very talented Helena Dowdall from Gratifood
To speed things up during your time-poor week, make slaw, dressing and horseradish cream on the weekend. Store in the fridge for up to 3 days
For a super-speedy salad, you may like to use one of those salad mixes from the supermarket…
But don’t forget to include all of those gorgeous herbs
If you don’t like salmon or tuna, use any white fish. One night I used flathead for my husband and he loved it!
For a VEGAN or Vegetarian version, replace fish with tofu and fish sauce with vegan fish sauce (YES such a thing does exist!). For the vegan version, omit the horseradish ‘cream’ or perhaps use a little wasabi
If you don’t have edamame, use peas instead
If you can’t find black sesame seeds, just use all regular (white or beige) sesame seeds
BTW, I get my black sesame seeds in an Asian grocery store, which incidentally is where I buy my edamame – and where I saw the vegan fish sauce!
If you make this and love it as much as I do, please let me know in the comments below 🙂