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🥗 Fresh Summer Salad with Pan-Fried Salmon

293 kcal · 30 min · 4 servings

Ingredients

• 1 cucumber
• 2 spring onions
• 100 g tofu
• 2 tbsp rice vinegar
• 2 tsp honey
• 1 red chili pepper
• 0.5 lime (juice)
• 30 g unsalted peanuts (2 tbsp)
• 20 g cilantro (1 bunch)
• 4 pak choi
• 500 g salmon fillet (4 salmon fillets)
• salt
• pepper
• 1 tbsp coconut oil
• 25 g sesame seeds (black and white; 2 tbsp)

Instructions

1. 1. Wash the cucumber thoroughly.
2. 2. Cut the cucumber into quarters lengthwise.
3. 3. Cut the cucumber pieces into bite-sized chunks.
4. 4. Clean and wash the spring onions.
5. 5. Slice the spring onions diagonally into thin rings.
6. 6. Cut the tofu into small cubes.
7. 7. Place all prepared ingredients into a large bowl.
8. 8. Whisk the rice vinegar with the honey.
9. 9. Halve the chili pepper lengthwise.
10. 10. Remove the seeds from the chili pepper.
11. 11. Wash the deseeded chili pepper.
12. 12. Slice the chili pepper into thin rings.
13. 13. Add the lime juice and chili rings to the vinegar-honey mixture.
14. 14. Mix the dressing well.
15. 15. Set the dressing aside.
16. 16. Heat a pan without fat over medium heat.
17. 17. Roast the nuts in the hot pan.
18. 18. Roast the nuts for 3 minutes.
19. 19. Transfer the roasted nuts to a small bowl.
20. 20. Wash the coriander.
21. 21. Shake the coriander dry.
22. 22. Pluck the coriander leaves from the stems.
23. 23. Clean and wash the Pak Choi.
24. 24. Halve the Pak Choi as desired.
25. 25. Fill a cooking pot with water and bring it to a boil.
26. 26. Place the steamer insert into the cooking pot.
27. 27. Steam the Pak Choi in the steamer insert.
28. 28. Steam the Pak Choi for 5 to 10 minutes.
29. 29. Rinse the salmon fillets.
30. 30. Pat the salmon fillets dry with a cloth.
31. 31. Season the salmon fillets with salt.
32. 32. Season the salmon fillets with pepper.
33. 33. Heat the coconut oil in a pan.
34. 34. Fry the salmon fillets over medium heat.
35. 35. Fry the salmon fillets on both sides.
36. 36. Fry the salmon fillets for a total of 6 minutes.
37. 37. Place the sesame seeds on a plate.
38. 38. Roll the cooked salmon fillets in the sesame seeds.
39. 39. Mix the coriander with the cucumber salad.
40. 40. Pour the dressing over the salad.
41. 41. Plate the salad.
42. 42. Place the fried salmon on the salad.
43. 43. Sprinkle the salad with the roasted peanuts.

Nutrition per serving

• kcal: 293
• Protein: 32 g · Fett/Fat: 13 g · Carbs: 12 g