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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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