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Soy-glazed salmon salad
Fruit and vegetables
2 tbsp
mushroom
ketchup
2
garlic
cloves, finely grated
3cm/1¼in fresh root
ginger
, finely grated
100g/3½oz
Chinese cabbage
, shredded
100g/3½oz
cucumber
, julienned
100g/3½oz
kohlrabi
, julienned
100g/3½oz
carrot
, peeled and julienned
100g/3½oz ready-to-eat
beansprouts
handful
coriander
leaves, roughly chopped
1
lime
, juice only
1 red
chilli
, finely sliced
Tins, packets and jars
8 small dried
nori
strips, torn into bite-sized pieces
Cooking ingredients
sunflower oil
spray
2 tbsp light
soy sauce
1 tbsp
sriracha
hot sauce
1 tbsp light
soy sauce
Meat, fish and poultry
4
salmon
fillets (120g/4½oz each), skin removed
Other
1 tsp granulated sweetener
small handful Asian micro-herbs
Back to recipe
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