Hot Asian Salmon Salad with Steamed Buns
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Hot Asian Salmon Salad with Steamed Buns
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Asian Salmon with Steamed Buns. A delicious, healthy and satisfying lunch idea.
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Ingredients
- 2 tablespoon soy sauce
- 2 tablespoon honey
- 1 tablespoon mirin
- 1 teaspoon oil (I tend to use walnut or macadamia nut oil for this but olive oil is fine)
- pinch chilli flakes
- 2 salmon fillets
- 1 batch of steamed bun dough (get the recipe)
- 1 cucumber
- 2 spring onions
- ¼ red cabbage
- handful coriander
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Instructions
- Pour the soy sauce, honey, mirin and oil into a small bowl, add the chilli flakes and whisk until well combined.
- Pour the marinade into a zip lock bag. Add the two salmon fillets.
- Expell the air from the bag and seal.
- Place the bag in the fridge for at least 2 hours, but overnight works well. (or if you wish to freeze, place the bag with the salmon and marinade straight into the freezer)
- Make the mantou dough as directed. But stop at step 6.
- Divide the dough into 10 balls, flatten each ball with your hand to create an oval shape.
- Cut 20 squares of cooking paper.
- Carefully fold each oval in half (like a clam) with a sheet of paper between the dough envelope.
- Place the folded bun onto a second sheet of paper.
- Repeat for all the buns.
- Place the buns into a steamer and allow to rise for 20 minutes.
- Pour boiling water into your steamer and cook the buns for 15-20 minutes until puffed up and cooked through.
- Meanwhile place the salmon into a dry frying pan and cook over a medium heat for 3 minutes a side (or until cooked to your liking). You can also bake the salmon for 8 minutes at 200ºC/180ºC fan forced/Gas mark 6.
- Gently flake the salmon into large chunks
- Thinly slice the cucumber, spring onion and shred the red cabbage.
- When the buns are cooked allow them to cool enough to handle, then gently split them open and remove the paper inside.
- Fill each bun with some cucumber, cabbage, salmon, spring onion and a sprig of coriander.
- Serve immediately. These are delicious on their own, but also work well with chilli sauce, kecap manis or hoisin sauce.
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