Asian salmon salad

I admit, I love Jamie Oliver. His cooking style inspires me since the early beginning and I’m still a big fan.

This salad is really delicious, although I add more vegetables.

For 2p, start with the cucumber. Cut the cucumber in 2 halves. Remove the seeds (and the skin if you prefer). Slice thinly. Mix with the juice of 1 lime and 1 table spoon of sesame oil. Store in the fridge.

Chop 2 garlic cloves, 1 chili pepper and 3 cm of fresh ginger. Mix with the stems of a bunch of fresh coriander.

Half 4 potatoes and cook for 10 mins in salted water. Add 300 grams of green beans during the last mins. Drain and cool down.

Cover 300 grams of fresh salmon filet with a mixture of green tea leaves, pepper and salt.

Bake the salmon in a drizzle of peanut oil at both sides. Remove the salmon from the pan. Bake the garlic, chili pepper and ginger mixture in another drizzle of peanut oil. Add the potatoes, the beans and 1 table spoon of sesame seeds. Crush the potatoes. Add 2 chopped spring onions pepper and salt.

Put everything on a nice large plate. Serve with fresh coriander and lime.

Waw, Jamie, this is soo delicious!


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