Asian Salmon Salad

A wonderful dish from MasterChef Ireland 2012


Teriyaki Salmon
  • 1 large salmon fillet
  • 2 tblsp vegetable oil
  • 0.50 red onion
  • 1 large clove of garlic
  • 1 tsp fresh coconut
  • 1 tblsp dark soy sauce
  • 1 tblsp sugar
  • 0.50 tblsp lime juice
  • 0.50 tsp sesame seeds (toasted)
  • 0.50 tsp desiccated coconut (toasted)

Lime mayonnaise
  • 1 egg yoke
  • 250 ml light olive oil
  • 0.50 tsp dijon mustard
  • 2 tblsp lime juice
  • 1 lime rind
  • salt
  • white pepper

Citrus salad
  • 2 tblsp lime juice
  • 2 tblsp fish sauce
  • 1 tblsp sugar
  • 1 tsp chopped shallots
  • 0.50 dried red chilli
  • white pepper
  • 0.50 pink grapefruit segmented
  • small handful of mint
  • small handful of coriander
  • small handful of lettuce
  • 1 tsp frozen fresh coconut (toasted)
  • 1 tsp desiccated coconut (toasted)
  • 1 tsp sesame seeds (toasted)

Tempura salmon
  • 2 oz plain flour
  • 2 oz cornflour
  • 4 oz cold sparkling water
  • 1 tsp salt
  • white pepper
  • 2 tsp desiccated coconut
  • 2 tsp sesame seeds

Sesame salmon
  • 3 tblsp sesame oil
  • 1 tsp dark soy sauce
  • 1 tsp lime juice
  • 0.50 tsp desiccated coconut (toasted)
  • 0.50 tsp sesame seeds (toasted)
  • white pepper


  1. Thinly slice garlic
  2. Thinly slice onion
  3. Finely chop shallot
  4. Zest 2 limes
  5. Juice 5 limes
  6. Segment grapefruit
  7. Wash lettuce and herbs
  8. Lightly tear mint and coriander
  9. Toast coconut and sesame seeds in small dry frying pan
  10. Toast fresh coconut in small dry frying pan
For the salmon
  1. Cut a large cube from the thickest part of the salmon with skin on
  2. Remove skin
  3. Cut three thin slivers lengthways and lay directly on serving plate
  4. Divide the remainder into two equal sized salmon goujons
  5. Season salmon skin and all pieces with sea salt and small amount of white pepper
For the mayonnaise
  1. To a small mixing bowl add 1 egg yoke, ½ tsp of dijon mustard, a pinch of salt and pepper and 1 tbsp of lime juice
  2. Beat the ingredients until pale
  3. Slowly add oil to the egg mixture until all is incorporated
  4. Add zest of 1 lime and salt and pepper to taste
  5. Cover with cling film and put in the fridge
Salad dressing
  1. In small bowl combine: 2tbsp lime juice, 2 tbsp fish sauce, 1 tbsp sugar, 1 tsp of chopped shallots, 1 tsp of chopped chili, ½ tbsp of coconut (toasted) and ½ tsp of sesame seeds (toasted)
  2. Season with white pepper to taste
Sesame Salmon
  1. Heat sesame oil in small fry pan until shimmering – 3 mins
  2. Spoon over salmon on serving pate
  3. Drizzle tsp of dark soy sauce on salmon
  4. Drizzle tsp of lime juice on salmon
  5. Sprinkle sesame seeds and coconut
Citrus salad
  1. Combine grapefruit, coconut, sesame seeds, salad leaves and herbs in a bowl.
  2. Dress with salad dressing and place on serving plate
Tempura salmon
  1. Coat salmon goujons and add to heated oil
  2. Cook until brown approximately. 1½ min
  3. Remove to plate with kitchen paper and keep in warm oven
Teriyaki salmon
  1. Heat up small fry pan
  2. Add tbsp of vegetable oil
  3. Place salmon skin side down for 1½ min
  4. Turn and cook for 1 min
  5. Seal the four sides, 10 sec each side
  6. Remove salmon
  7. Reduce heat
  8. Add red onion and garlic to the pan with more oil if needed
  9. Cook for approximately three mins
Tempura salmon
  1. Heat just under half a saucepan of vegetable oil
  2. Combine flour, cornflour, sesame seeds, coconut, salt, pepper and sparkling water
Teriyaki salmon
  1. Add 1 tbsp of dark soy sauce, 1 tbsp of fish sauce, 1 tbsp of sugar, 1 tsp fresh coconut
  2. Cook until thick and syrupy
  3. Add lime juice
  4. Taste and adjust where necessary
  5. Place salmon back into the pan to warm through for 1 min
Plating up
  1. Add lime mayonnaise to little dish
  2. Place tempura salmon beside lime mayonnaise
  3. Place tempura salmon on plate and top with the coconut and some of the onions and garlic
  4. Clean plate and serve

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