ASIAN STYLE DIPPING SALAD

Hello there,
So I guess this is my first blog post, ever. Feeling pretty excited about sharing my recipes with you guys. I’m going to make my first post a short one and basically jump straight to the recipe.

This dish is very simple, yet delicious. It’s prepared in approx. 15 minutes. The most important thing is to choose fresh ingredients of good quality, preferably organic. The salmon should be of sushi quality (it might need to be frozen for 48 hours to get rid of unwanted parasites).

The vegetables could be served as finely cut sticks, which could be dipped in the dressing. Another alternative is to cut all the ingredients into smaller pieces and mix them all together and adding dressing on top. The seaweed salad is best served on the side, so is the salmon. I usually find my arame salad in Asian grocery stores and sometime I make my own. Will post a recipe on a homemade salad in a later post.

Serves two

Asian style dressing

• 1 big lime, juice
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 tsp of honey
• 2 tsp sweet chili sauce (Could be replaced with the same amount of honey)
• 1/2 tsp of fish sauce (Could be excluded)
• 1/2 chili, finely chopped

Mix the ingredients in a bowl until well combined.

Salad

• 150 g of Edamame beans, hull removed
• 2 carrots
• 1/2 cucumber
• 1 mango
• 1 avocado
• Arame seaweed salad

Cook the edamame beans in boiling water according to the instructions on the package. Rinse with cold water, set aside and let drain. Peel the carrots and cut into small sticks. Cut the cucumber and mango the same way. Halve the avocado and remove the seed. Serve halved or cut into smaller pieces.

Salmon

• 180 – 200 g salmon filet, sushi quality
• 2 tbsp sesame seeds
Roll the salmon in the sesame seeds. Use a sharp knife and cut the salmon into thin pieces.



Arrange everything on plates and sprinkle with coriander if you’re a fan. Sit down and enjoy a simple, fantastic dinner!