Hot Asian Salmon Salad with Steamed Buns

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Some days you just need to wear you PJ’s all day and relax. And that is what we have done today. We have had a busy old week so today we just sat back and let the day pass by with onesies and the Lego Batman Movie.

And days at home in your PJ’s mean soft comfort food that you can eat easily and with your fingers. Enter peanut butter TimTams and steamed buns. You know we love steamed buns!!! And don’t get me started on peanut butter TimTams!!!! The less I admit to the better!!!!!!!!! And for the record I did not buy three packets on Monday!!!!! (It was four!!! 😳 )

Today I cooked off some salmon fillets and served them with an asian inspired ‘salad’. I am not sure you can call it a salad, really it is just a section of wonderful crunchy veg. I have cooked this salmon many times before but today I can tell you more about preparing and saving it than I knew before. Mostly because I planned to cook this for the boys a few weeks ago, but then I took an impromptu trip to Sydney, so I popped the bag of salmon and marinade into the freezer and there it sat for two weeks. It had been marinated over night and then it spent two weeks in the freezer. It was as tasty and delicious as it is when cooked ‘fresh’. I think that is worth knowing. So if you see salmon on special you can buy a couple of fillets, mix up the marinade and freeze it ready for a tasty meal.

I like things like that. Home cooked food from the freezer. I defrosted this for about 2 hours and it was perfectly thawed. I must share my freezer tips with you. I like to try and keep my freezer organised, it doesn’t always work as I mentioned here….but I think there are a few tips worth sharing. Might start a Tuesday Tip day….Or maybe Thursday. Tips, Tricks and Techniques? What do you think? I rather like the idea 🙂 Watch this space 😉

So with my PJ’s on, I cooked up lunch for the munchkins and I. Quote of the day “Mummy, have you finished taking photos I want to ruin my nice looking bun and put sweet chilli sauce on it! And you have to do that whilst it is warm or it all goes gross!!!” No idea who taught Mr 7 to speak or where he gets his food tastes from!!!!!! 😳

In the interest of all involved I decided to take photos of just my two buns and allow the boys to eat the ‘background’ buns! Mr 7 put his sweet chilli sauce on one and ate most of his second without sauce. Mr 4 had one bun with kecap manis on it. That boy loves sweet soy sauce!!!!

I used my favourite and trusted recipe for steamed buns, it works so well with the salmon, especially if you let the salmon crisp a little. I have tried this recipe baked in the oven and fried in a pan. Both work well and really it comes down to your preference for cooking salmon. I like to cook the salmon so it is a little pink in the middle, normally I like rare salmon, but for this recipe I think the salmon can take a little more cooking. Again this is personal preference. Cook it how you like it 🙂

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Hot Asian Salmon Salad with Steamed Buns

Asian Salmon with Steamed Buns. A delicious, healthy and satisfying lunch idea.

Author: Claire | Sprinkles and Sprouts

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Ingredients

• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp mirin
• 1 tsp oil (I tend to use walnut or macadamia nut oil for this but olive oil is fine)
• Pinch chilli flakes
• 2 salmon fillets
• 1 batch of steamed bun dough (get the recipe)
• 1 cucumber
• 2 spring onions
• 1/4 red cabbage
• handful coriander

Instructions

• Pour the soy sauce, honey, mirin and oil into a small bowl, add the chilli flakes and whisk until well combined.
• Pour the marinade into a zip lock bag. Add the two salmon fillets.
• Expell the air from the bag and seal.
• Place the bag in the fridge for at least 2 hours, but overnight works well. (or if you wish to freeze, place the bag with the salmon and marinade straight into the freezer)
• Make the mantou dough as directed. But stop at step 6.
• Divide the dough into 10 balls, flatten each ball with your hand to create an oval shape.
• Cut 20 squares of cooking paper.
• Carefully fold each oval in half (like a clam) with a sheet of paper between the dough envelope.
• Place the folded bun onto a second sheet of paper.
• Repeat for all the buns.
• Place the buns into a steamer and allow to rise for 20 minutes.
• Pour boiling water into your steamer and cook the buns for 15-20 minutes until puffed up and cooked through.
• Meanwhile place the salmon into a dry frying pan and cook over a medium heat for 3 minutes a side (or until cooked to your liking). You can also bake the salmon for 8 minutes at 200ºC/180ºC fan forced/Gas mark 6.
• Gently flake the salmon into large chunks
• Thinly slice the cucumber, spring onion and shred the red cabbage.
• When the buns are cooked allow them to cool enough to handle, then gently split them open and remove the paper inside.
• Fill each bun with some cucumber, cabbage, salmon, spring onion and a sprig of coriander.
• Serve immediately. These are delicious on their own, but also work well with chilli sauce, kecap manis or hoisin sauce.

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