Salmon Sliders With Asian Peanut Sauce

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Who says Belgian beer and Asian cuisine can’t work together? The complex and aromatic flavours of aged St. Stefanus balance out the sweetness of these salmon and peanut sauce sliders beautifully, creating an experience to savour.

Ingredients

  • 500g salmon, cut into small portions

For the peanut sauce:

  • 2tbsp dark soy sauce
  • 2½tsp sesame oil
  • 5tsp honey
  • 1tsp sweet chilli sauce
  • 1tsp white wine vinegar
  • 1½ tablespoons peanut butter
  • ½tsp chilli flakes

For the slaw:

  • 1 red pepper, chopped
  • 1 carrot, chopped
  • 1/2 red cabbage, chopped
  • 2 onions, thinly sliced
  • 3tsp sesame oil
  • 3tsp white wine vinegar

Method

Place all the peanut sauce ingredients into a mini food processor and pulse. Once smooth, set aside.

In a bowl, add the ingredients for the slaw, mix together and then set aside.

Heat a large griddle pan over a medium-high heat and add a drizzle of olive oil, followed by your salmon pieces. Fry for two to three minutes, or until half the salmon is cooked, then turn over and fry for another two to three minutes.

To serve, take your bottom bun and add a teaspoon of peanut sauce. Next, add your slaw, followed by the salmon, another helping of peanut sauce and, finally, the top bun. Stab a toothpick or stick through the top to hold the ingredients together.

To really complement the complex flavours of this dish, try serving it with a 15-18 month glass of St. Stefanus.

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