Summer Salmon Salad

Ingredients

• 1 cucumber
• 2 Spring Onions
• 100 g tofu
• 2 tbsp rice vinegar
• 2 tsp Honey
• 1 red chili pepper
• 0.5 lime (juice)
• 30 g unsalted peanuts (2 tbsp)
• 20 g Coriander (1 bunch)
• 4 pak choi
• 500 g salmon fillet (4 fillets)
• Salt
• Pepper
• 1 tbsp Coconut oil
• 25 g sesame seeds (black and white; 2 tbsp)

Instructions

1. 1.

   Clean, wash, quarter cucumber lengthwise and cut into pieces. Trim, wash spring onions and slice thinly into rings. Cube tofu. Combine all in a bowl.

2. 2.

   Whisk rice vinegar with honey for the dressing. Halve chili pepper lengthwise, deseed, wash and slice thinly into rings. Add lime juice and chili to the vinegar, mix well and set aside.

3. 3.

   Toast peanuts in a hot pan without oil over medium heat for 3 minutes. Transfer to a small bowl. Wash coriander, pat dry and tear leaves off stems.