Five spice salmon boats with crunchy hoisin sauce and pickles
This is my ideal appetizer! So many different flavours and textures in one bite. Tip: You could also serve this as a light summer salad.
- 450 gr. salmon
- Small tsp. Chinese five spice powder
- 15 gr. coriander
- 2 little gem lettuce
- 125 gr. (rice) noodles (optional)
- 4 Lebanese (small) cucumbers or half a cucumber
- 80 gr. radish
- 150 ml. rice vinegar (sweetened)
Hoisin peanut sauce
- 6 tbsp. hoisin sauce
- 1 tbsp. soy sauce
- 1/2 red chili pepper (seeds removed)
- Handful of unsalted peanuts
- Preheat the oven to 200C and line the baking sheet with baking paper.
- Slice the Lebanese cucumbers (or half cucumber into half-moons) and the radish into thin slices. Combine these together in a small bowl with the rice vinegar and a pinch of salt and place in the refrigerator until needed.
- Cut the salmon into two equal fillets and grease with the Chinese 5 spice powder, a pinch of salt and a small dash of neutral oil (e.g. sunflower). Place the salmon fillets on the baking sheet and bake in the oven for 12-15 minutes. Let cool slightly and 'flake' the salmon into bite-sized pieces.
- If you want to add the rice noodles, prepare them as directed on the package.
- For the hoisin peanut sauce, mix together the hoisin sauce, soy sauce, chopped peanuts and chili pepper in a small bowl.
- Divide the little gem leaves on a large plate, Fill the leaves with (possibly the rice noodles) the salmon, pickles, a spoonful of hoisin peanut sauce and some cilantro leaves and serve immediately.
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