Hoisin Salmon Sesame Cucumber Salad

SERVES 4

PREP TIME 15 minutes

COOK TIME 15 minutes

INGREDIENTS

• 2 tablespoons hoisin sauce
• 1 tablespoon lime juice
• 1 teaspoon tamari
• 1 garlic clove, crushed
• 4 skinless, boneless salmon fillets
• ½ cup (65 g) frozen edamame beans
• 4 large Lebanese cucumbers, ends trimmed
• 2 spring onions, finely sliced
• 2 teaspoons sesame seeds
• small handful coriander leaves,roughly chopped

Sesame dressing

• 1 tablespoon sesame oil
• 1 tablespoon lime juice
• 2 teaspoons fish sauce
• 1 teaspoon honey
• 1 teaspoon tamari

METHOD

1. Preheat the oven to 180°C. Line a large baking tray with baking paper.
2. In a large bowl, whisk together the hoisin sauce, lime juice, tamari and garlic.
3. Add the salmon to the bowl and turn to coat all over in the hoisin marinade. Arrange the salmon fillets onto the prepared tray. Bake for 12–14 minutes, until cooked through but just pink in the centre. Set aside to cool slightly.
4. Meanwhile, place the edamame beans in a heatproof bowl or jug. Cover with boiling water and stand for 3 minutes, to thaw. Drain well.
5. To make the dressing, whisk together the sesame oil, lime juice, fish sauce, honey and tamari in a small bowl.
6. Place a cucumber onto a chopping board and smash with the side of a chef’s knife or a wooden rolling pin. Chop the smashed cucumber up into 3 cm pieces and transfer to a large salad bowl. Repeat with the remaining cucumbers. Add the edamame beans, spring onion, sesame seeds and coriander to the bowl. Pour the dressing over the salad and toss to combine.
7. Use a fork to break up the salmon into large flakes. To assemble, tip the cucumber salad out onto a serving platter and top with the salmon.

NOTES

• Gluten‑free option – make sure the hoisin sauce is gluten‑free.
• Fussy eaters – set aside some edamame and cucumber before addingto the salad bowl. Serve on your child’s plate alongside some hoisin salmon.