Hi guys, this week I’m raving about Asian-style salads — made right, they’re light, bright and super-fresh with spicy kicks and zesty, sweet notes that make them an absolute joy to eat. I’ve asked brilliant food stylist Joss Herd to put together these Asian-inspired recipes that tick all of these boxes and a whole lot more.
Kicking off, this Japanese grilled salmon is a real corker: cooked in soy and honey to make it super dark and sticky, it’s sprinkled with togarashi seasoning — a mix of chilli, orange peel, ginger, sesame seeds, Szechuan pepper and seaweed — to take it to another level. It’s well worth investing in a pot of this seasoning as it adds tonnes of flavour — you can pick it up at Asian stores or online at japanesekitchen.co.uk.
The shrimp and noodle salad with sweet mango, creamy avocado and spicy chilli has such a great balance of flavours and textures, you won’t be able to stop eating it. This recipe shows you how to make your own sweet chilli sauce — which adds another flavour dimension to your salad but is also super versatile so a great thing to learn how to make. I can’t get enough of the stuff! You can use it on all sorts, and keeping with the Asian vibe, it makes a great dressing for other Asian-style salads or a delicious dip for Vietnamese summer rolls.
Last up, Joss’s crispy basil salad with pork and pickled carrots is a beautiful fusion of Thai and Chinese flavours with spicy, red Thai pork, sweet and salty pickled carrots and fragrant crispy herbs. Make the pickled carrots in advance to save time — you can keep them in an airtight sterilised jar for up to two weeks to use as and when you like.
We’ve shown you how to pickle carrots here, but you can swap in all sorts of veg that you’ve got a surplus of this summer – crunchy things like radishes, cabbage and cucumber all work well.
If you can’t get hold of a whole 500g salmon fillet, you can use four smaller pieces instead. Just adjust the cooking time accordingly.