Bang bang salmon | Women's Weekly Food
Bang bang sauce is a little bit sweet, a little bit spicy, a little bit creamy, and a perfect accompaniment for this salmon salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 x250grams skinless salmon fillets
- 2 medium carrots (240g), cut into julienne
- 2 lebanese cucumbers (260g), seeded, cut into julienne
- 50 grams snow pea sprouts
- 4 green onions (scallions), sliced thinly lengthways
- 1 cup coriander (cilantro) leaves
- extra virgin olive oil cooking spray
- 4 large rice paper rounds (40g)
- 2 tablespoons sesame seeds, toasted
- Bang bang dressing
- 1 teaspoon sichuan peppercorns
- ½ teaspoon dried chilli flakes
- ¼ cup (45g) sesame seeds
- 2 tablespoons chinese black vinegar
- 1 tablespoon light soy sauce
- 2 teaspoons tahini
- 1 teaspoon brown sugar
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