‘I like cooking Asian food with a family twist – marinated salmon, served with salad and my dad’s garlick dressing is a favourite’
Maxine, architect, UK
‘While the salmon is marinating, prepare the salad, toasted sesame seeds and dressing’
Maxine’s chilli marinated salmon & salad
For the salmon
2 salmon fillets (try IKEA LAX FILÉ)
1 tbsp olive oil
1 red chilli, finely chopped
3 cloves garlic, peeled and chopped
3cm ginger, peeled and chopped
2 tbsp dark soy sauce
For the salad
1 head each of chicory and lettuce, leaves separated
½ cucumber, sliced
½ red onion, peeled and finely sliced
1 medium avocado, peeled and roughly chopped
1 handful small tomatoes, halved
2 tbsp sesame seeds
3 tbsp olive oil
3 tbsp white wine vinegar
2 cloves garlic, peeled and crushed
½ tsp mustard
1 egg yolk
Salt & pepper to taste
1. Marinate the salmon in the oil, chilli, garlic and ginger and set to one side.
2. Meanwhile, assemble the salad, toast the sesame seeds in a dry pan over medium heat for a minute or two and shake up the oil, vinegar, garlic, mustard, egg yolk, salt and pepper in a jar for the dressing.
3. Cook the salmon and marinade in a frying pan over medium heat, adding the dark soy sauce mid-way through. When the salmon is cooked to your liking, remove and serve, drizzling the marinade over.
4. Dress the salad and serve, sprinkling the toasted sesame seeds on top.
‘My mum’s a great chef but we didn’t get to cook together often when I was young. Now we make up for lost time! With a simple dish, it’s easy to catch up while we cook’
Photography: Michael Sinclair
Styling: Ashlyn Gibson