Description
This Soy Salmon Steak with Sambal Salad recipe features tender, marinated salmon steaks pan-seared to perfection and paired with a spicy, refreshing sambal salad made from shredded cabbage, carrots, cucumber, and fresh cilantro. The combination of soy, honey, and ginger in the marinade provides a savory-sweet glaze that perfectly complements the heat and tang of the sambal dressing, making this a delicious and healthy Asian fusion main course ideal for a quick weeknight dinner.
Ingredients
Scale
Salmon Marinade and Salmon
- 4 salmon steaks (about 6 oz each)
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
- 1 tablespoon vegetable oil
- 1/2 teaspoon black pepper
Sambal Salad
- 2 cups shredded cabbage
- 1 cup julienned carrots
- 1/2 cucumber (thinly sliced)
- 1/4 cup chopped fresh cilantro
- 2 tablespoons sambal oelek
- 1 tablespoon lime juice
- 1 teaspoon sugar
- Salt to taste
Instructions
- Prepare the Marinade: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper until well combined to create a flavorful marinade.
- Marinate the Salmon: Place the salmon steaks in a shallow dish and pour the marinade over them, ensuring each steak is well coated. Cover and refrigerate for 20–30 minutes to allow the flavors to infuse the fish.
- Make the Sambal Salad: While the salmon marinates, combine the shredded cabbage, julienned carrots, thinly sliced cucumber, and chopped cilantro in a large mixing bowl. In a separate small bowl, whisk together sambal oelek, lime juice, sugar, and a pinch of salt to create a spicy dressing, then pour over the vegetables and toss thoroughly to coat.
- Heat the Skillet: Place a skillet over medium-high heat and add vegetable oil, allowing it to heat until shimmering but not smoking, which ensures a good sear on the salmon.
- Sear the Salmon: Remove the salmon steaks from the marinade and lightly pat them dry with paper towels to prevent excessive splattering. Sear each steak in the hot skillet for 3–4 minutes per side until golden brown, cooked through, and slightly caramelized on the surface.
- Serve: Plate the salmon steaks warm alongside a generous portion of sambal salad, allowing the tangy and spicy salad to complement the rich, savory salmon.
Notes
- You can grill the salmon instead of pan-searing for a smokier flavor and charred exterior.
- Adjust the amount of sambal oelek in the salad dressing to suit your heat preference, adding more for extra spice.
- For additional texture, sprinkle chopped peanuts or toasted sesame seeds on top of the sambal salad.
