Warm Asian Salmon Salad Recipe

Warm asian Salmon Salad


  1. Add the rice to 1 1/3 mugs of boiling water. Simmer gently for 12 minutes. Take the pan off the heat and add the pak choi and sugar snaps. Replace the lid and leave to steam.
  2. Heat the sesame oil in a large frying pan and fry the salmon until browned and cooked through.
  3. Add the sesame seeds and spring onions and cook gently until they begin to brown.
  4. Add the soy, fish sauce, lime and honey. Cook on a low heat for 30 seconds, being careful not to burn the honey.
  5. Add the beansprouts, cooked rice, sugar snaps, pak choi and coriander and heat through for 1 minute.
  6. Serve immediately.



  • 2/3 mug/150g basmati rice
  • 2 pak choi, finely sliced
  • 100g sugar snap peas or mange tout, halved
  • 3 tablespoons sesame oil
  • 4 salmon fillets
  • 3 tablespoons sesame seeds
  • 6 spring onions, sliced
  • 3 tablespoons dark soy sauce
  • 2 teaspoon Thai fish sauce
  • juice of a lime
  • 1 dessertspoon honey
  • 100g bean sprouts
  • 2 tablespoons freshly chopped coriander




£2.18 / Person



prep time

25 Minutes

cook time



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