Salmon Bowl w/ Crunchy Salad and Japanese Dressing
Cold salmon is one of life’s great pleasures. For me, it conjures up English summer garden parties where champagne is served in tall flutes on silver trays, and party-goers in wide brimmed hats and polka-dot dresses gather in groups on the lawn – cardigans draped over forearms and platefuls of cucumber sandwiches, langoustines and cold salmon with mustard mayonnaise in hand.
The creamy pastel flesh is a perfect platefellow for vibrant summer salads. Whether crunchy cucumbers and sugar snap peas, bursting cherry tomatoes and avocado, or this Japanese salad with radish and edamame.
Personally, I love the clean, fresh flavours of Japanese salads – cold crisp carrot spirals and hot radish with buttery edamame beans and a firey, sweet ginger dressing. It doesn’t get much better. I’m always left with a feeling of healthy satisfaction after eating them, which is probably just as well because summertime is all about strawberries and cream for dessert……!
Prep time: 25 minutes
200g cooked salmon
1 cup frozen edamame beans
1 Lebanese cucumber
1/2 cup alfalfa sprouts
1/2 cup white radish
1 cup shredded red cabbage
1 cup sticky rice
Optional black sesame garnish
5oz ginger – squeezed for its juice
3 tbsp mirin
3 tbsp soy sauce
2 tbsp Chinese cooking wine
Juice of 1 lime
1.5 tbsp sugar
In a medium saucepan place the sticky rice with salt and 2 cups boiling water, and simmer on a very low heat, lid on, for 10-15 minutes until the water is absorbed and the rice is sticky.
Take the frozen edamame beans and cook in boiling salted water for 2-3 minutes until softened. Drain and set aside.
Next, finely slice the radish, cucumber and carrot, and shred the cabbage.
To prepare the salmon, simply flake the steak apart gently, removing any stray bones as you go.
While the rice finishes cooking prepare the dressing by grating the washed ginger and squeezing out as much juice as possible (the easiest way to do this is just in your hands). Whisk the ginger juice with the mirin, soy, sugar, lime and Chinese wine and set aside.
Finally, once the rice is cooked, compile the salad in segments placing equal amounts of everything into two separate bowls.
Finish by pouring over the dressing.
Any crunchy salad vegetables you fancy.
Substitute sticky rice for noodles.
A pot of jasmine or green tea.