Description
This Soy Salmon Steak with Sambal Salad is a vibrant and healthy Asian-inspired main course featuring tender, marinated salmon steaks grilled to perfection, served alongside a refreshing, spicy sambal salad made with cabbage, carrots, cucumber, and a tangy vinaigrette. Perfect for a quick weeknight dinner or a light, flavorful meal.
Ingredients
Scale
For the Salmon
- 4 salmon steaks (about 6 oz each)
- 1/4 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or brown sugar
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- Juice of 1 lime
- Black pepper to taste
For the Sambal Salad
- 1 cup shredded cabbage
- 1/2 cup julienned carrots
- 1/2 cucumber, thinly sliced
- 1 red chili or 1 tablespoon sambal oelek (adjust to heat preference)
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon chopped cilantro or mint (optional)
Instructions
- Prepare the marinade: In a small bowl, whisk together soy sauce, sesame oil, honey, minced garlic, grated ginger, lime juice, and black pepper until well combined. This mixture will infuse the salmon with rich umami and tangy flavors.
- Marinate the salmon: Place the salmon steaks in a shallow dish or resealable bag and pour the marinade over them. Ensure the salmon is evenly coated. Let it marinate for at least 15 to 30 minutes to absorb all the flavors.
- Make the sambal salad: While the salmon marinates, combine the shredded cabbage, julienned carrots, thinly sliced cucumber, and chopped red chili or sambal oelek in a medium bowl. In a separate small bowl, whisk together rice vinegar, lime juice, sugar, and salt until the sugar dissolves. Pour this dressing over the vegetables and toss well to evenly coat. Chill the salad until serving.
- Cook the salmon: Preheat a grill pan or skillet over medium-high heat. Remove the salmon from the marinade, letting excess drip off, and place on the hot pan. Cook for 3 to 4 minutes per side, depending on thickness, until the salmon is cooked through and lightly caramelized with a slightly crisp exterior.
- Serve: Plate the salmon steaks hot alongside the chilled sambal salad. Optionally garnish with fresh cilantro or mint for an aromatic touch. Enjoy this flavorful and nutritious meal immediately.
Notes
- For enhanced flavor, reduce the leftover marinade in a saucepan by boiling until thickened and use it as a glaze over the cooked salmon. Always boil the marinade first to ensure it is safe for consumption.
- The sambal salad pairs wonderfully not only with salmon but also with grilled chicken or tofu for versatility.
- Adjust the chili or sambal amount to control the heat level according to your preference.
