Description
A flavorful Asian-inspired dish featuring soy-marinated salmon steaks pan-seared to perfection and served alongside a spicy and tangy sambal salad. The combination of the savory, slightly sweet salmon with the fresh, crisp, and spicy salad makes this meal both delicious and healthy.
Ingredients
Scale
For the Salmon:
- 4 salmon steaks (about 6 oz each)
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil (for searing)
For the Sambal Salad:
- 1 cup shredded cabbage (green or Napa)
- 1/2 cup shredded carrots
- 1 small cucumber, julienned
- 1/4 red onion, thinly sliced
- 1 tablespoon sambal oelek (or to taste)
- 2 tablespoons lime juice
- 1 tablespoon fish sauce or soy sauce (for vegan/vegetarian option)
- 1 teaspoon sugar
- 1 tablespoon chopped fresh cilantro or mint
Instructions
- Prepare the Marinade and Marinate Salmon: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper. Place salmon steaks in a shallow dish and pour the marinade over them. Marinate in the refrigerator for 20–30 minutes, turning once to ensure even flavor absorption.
- Prepare Sambal Salad: While the salmon marinates, combine shredded cabbage, shredded carrots, julienned cucumber, and thinly sliced red onion in a large bowl. In a separate small bowl, whisk sambal oelek, lime juice, fish sauce or soy sauce, and sugar until well combined. Pour this dressing over the salad, toss well to coat all ingredients evenly, and chill until ready to serve.
- Cook the Salmon: Heat vegetable oil in a nonstick or cast-iron skillet over medium-high heat. Remove salmon from marinade, allowing excess liquid to drip off. Sear the salmon steaks for 3–4 minutes on each side, or until cooked to your desired doneness and caramelized on the edges. Once cooked, let the salmon rest for a couple of minutes to retain juices.
- Plate and Serve: Serve the pan-seared salmon steaks alongside the chilled sambal salad. Optionally, garnish with extra fresh herbs like cilantro or mint and lime wedges for added flavor and presentation.
Notes
- For a milder salad, reduce the amount of sambal oelek or mix it with a bit of mayonnaise to create a creamy dressing.
- This dish pairs excellently with steamed jasmine rice or rice noodles to make a complete meal.
