Rice Asian Salad with Warm Salmon 2

This salad is prepared in a Pan-Asian style, that is, the recipe contains techniques and technologies that are used in different Asian cuisines. The Japanese influence is easily guessed in the preparation of fish, but the addition of fruit to the salad more likely came from Thai cuisine.

Ingredients

• 450 g skinless salmon fillet
• 2.5 cups cooked long grain or brown rice
• 1/2 cup almond petals
• 2/3 cup green peas
• 50 g mini spinach
• 1 medium red onion
• 300 g canned tangerines in syrup
• 2 tbsp. l. vegetable oil
• For refueling
• 4 tbsp. l. dark sesame oil
• 1 tbsp. l. black and light sesame seeds
• 3 tbsp. l. rice vinegar
• 2 tsp Sahara
• 6 tbsp. l. soy sauce
• salt, freshly ground black pepper
• For the marinade
• 2 cloves of garlic
• 4 cm ginger root
• 2 tsp honey
• 4 tbsp. l. soy sauce
• 2 tbsp. l. fish sauce

Directions

1. Prepare the marinade. Peel the garlic and ginger and grate on a fine grater. Add honey, soy and fish sauces and mix well.
2. Cut salmon fillets into 1/2-inch cubes, place in a bowl or airtight bag and cover with marinade. Stir so that the marinade evenly covers the fish on all sides, cover and refrigerate for at least 15-20 minutes.
3. For dressing, combine sugar with rice vinegar and soy sauce and stir until sugar is completely dissolved. Add sesame oil, season with salt and pepper, whisk the dressing well. Add sesame seeds and stir.
4. Boil water in a saucepan, salt and boil the peas until tender, 5 minutes. Then fold in a colander and pour over with cold water.
5. Peel the onion and cut into small cubes. Cut the spinach into coarse strips. Place the tangerines in a colander to make the syrup stack.
6. In a large bowl, combine rice, peas, spinach, onions, tangerines, and almond petals. Pour the dressing over the salad, leaving about 2 tbsp. l., and mix.
7. Heat a skillet with vegetable oil and fry the salmon on all sides until golden brown, 4-5 minutes. Transfer the fish to paper towels and then add to the salad. Drizzle with the remaining dressing and serve immediately.