Salmon with home pickles, salad and peanut dressing



The joy of making your own pickles.

It’s so easy to make and takes so little time. The idea is to keep it fresh with that zingy after taste.

This dish is kinda thai with a little twist.

All you need is

Filet of salmon, pan fried skin down for 5 minutes.  Keep it pink inside


Shedded Chinese


Baby spinach

Sprinkle with olive oil and lemon


One carrot

One cucumber

One white onion

One green pepper

Pickle mix:

200 ml of hot water

200 ml of white rice vinegar

3table spoons of light soy sauce

5 table spoons of sugar

Mix it all together and put your vegetables in to the bowl. Cover with the pickle mix and put to the fridge for 20 minutes. Drain the water out of the vegetables.

Peanut sauce:

Soft Peanut butter

Sushi seasoning sauce

Rice vinegar

Soy sauce


Plate up and enjoy!


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