Asian Spring Salad with marinated teriyaki ocean trout, drizzled with dark roasted sesame dressing
Using a blender, blend all the dressing ingredients with a bit of olive oil.
Toss all the raw salad in a bowl. Salad should be nice, fresh and colourful.
Marinate the trout in 2 tablespoons of teriyaki sauce. In a hot pan, pan fry the trout to your liking, such as medium rare.
Separate the salad into 2 bowls. Split the cooked trout into two bowls and drizzle the sesame dressing on top.
Garnish with some cut chilli and julienne spring onions.
A handful of mix Chinese Wombok & chinese cabbage, sliced thinly
A handful of julienne carrots
10 snow peas sliced thinly
1 small red chilli deseeded & Jullienned
A handful of edamame beans
5 cherry tomatoes cut in quarters
2 sprigs of spring onion chopped thinly
2 sprigs of coriander leaves chopped
1 ocean trout portion cut in 6/ 8 cubes
100g of Roasted sesame seeds
1 small clove of Garlic
1 tablespoon of sugar