Black Garlic Glazed Salmon with a Crunchy Asian Salad
Fri, 9 June 2023
Maria Harte's Black Garlic Glazed Salmon with a Crunchy Asian Salad
Ingredients
For the Salmon:
• 1½ kg side of salmon
• 4 black garlic cloves
• 4 tbsp soy sauce
• Juice of one lime
• 2 tbsp of brown sugar
For the Dressing:
• 1 tbsp sesame oil
• 4 tsp soy sauce
• 3 tbsp of sweet chilli sauce
• Juice of 1 lime
• 1 big garlic clove, crushed
• Grated fresh chilli (to taste)
For the Salad:
• 225g of rice (basmati or quick cook brown)
• 6 mini cucumbers, sliced
• 1 bag of sugar snap peas, cut in half
• 12 radishes, quartered
• 2 carrots, peeled into ribbons
• 1 red pepper, thinly sliced
• A handful of cashews or peanuts
• 1 bag of mixed leaves
• A handful each of coriander and mint leaves
Method
1. Peel and finely chop the black garlic. Add it to a small saucepan with the soy, brown sugar and lime juice. Simmer for 5 minutes and allow to cool.
2. Brush the glaze over the salmon and let it marinate for as long as you have.
3. Place the salmon onto a baking tray with parchment paper and cook for 20 minutes at 180C.
4. Add the rice to a saucepan with 500ml of water, bring to a boil and reduce the heat to low. Let it cook until the rice is tender. Rinse it in a sieve under cold water and add to a bog bowl.
5. Add all of the other salad ingredients to the rice.
6. Add the dressing ingredients to a jar and give it a good shake-up. Pour it over the salad and mix well.
7. When the salmon is cooked, use the parchment paper to transfer it to a serving dish. Slide out the paper and serve with lots of wedges.
8. Serve the rice salad over mixed leaves and garnish with fresh herbs and nuts.
