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Parve
Easy
4 Servings
Allergens 
30 Minutes
Diets
So here’s the story. I am super-proud to come from a lineage of great Hungarian Balabustas. While I have a deep appreciation for Paprikash and Hungarian Cooking, I also love experimenting with new & trendy flavors. I like interesting flavors that still comply with my “Heimishe Cooking Style”. Some examples of modern additions to my pantry would be; Maple Syrup, Balsamic Vinegar & Chilli sauce. Get the picture? I just love the taste of this salmon along with this light salad! The combination of chilli sauce and mustard is a tasty-no-brainer, to me. This recipe is unique in a familiar sort of way. Wanna know what that means? Try it for yourself, and see. Goulash vs. Chilli Salmon. What type of recipes do you prefer? I say both!
4 slices salmon, skinned and cubed
8 tablespoons sweet chilli sauce (Thai style)
2 teaspoons mustard
1/2 cup white sesame seeds
1/2 cup black sesame seeds
4 ounces Arugula (or Romaine)
1 red onion, sliced
1 orange pepper, cut into strips
6 ounces cherry tomatoes, halved
3/4 cup shelled pistachios
1/2 cup oil
1 tablespoon spicy brown mustard
1/4 cup sugar
1/4 cup Gefen BBQ Sauce or other barbecue sauce
1/4 cup white distilled vinegar
1/2 teaspoon salt
dash of pepper
Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with Gefen Parchment Paper.
In a medium-sized bowl, combine the chilli sauce and mustard. Add in the salmon cubes and toss well, so the salmon cubes are coated on all sides.
In another bowl or large flat plate, combine the two types of sesame seeds, then dip each salmon cube into the mixture. Place the coated cubes on the lined cookie sheet and bake for 15–20 minutes.
Combine all dressing ingredients and mix well.
Combine the salad ingredients (except pistachios) in a large bowl and toss with a bit of the dressing.
To serve: Place some salad on a plate and top with the salmon cubes. Don’t forget to top with the pistachios; they add such a tasty texture!
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