Name: Fragrant asian and salmon salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Salad; 1 cup mint leaves; 1 cup coriander leaves; 1/2 cup thai basil leaves; 3 kaffir lime leaves, finely sliced; 2 lebanese cucumbers, sliced; 1 tablespoon peanut oil; sliced chilli, shredded green onion, lime wedges to serve; 4 eschalots, finely sliced; 1/4 cup lime juice; 1/4 cup grated palm or brown sugar; 2 tablespoon fish sauce; 4 150 g salmon fillets (skin on); 1 tablespoon oil; 2 teaspoon cracked black pepper

Fragrant asian and salmon salad

Serves 4

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

Ingredients

Salad

1 cup mint leaves

1 cup coriander leaves

1/2 cup thai basil leaves

3 kaffir lime leaves, finely sliced

2 lebanese cucumbers, sliced

1 tablespoon peanut oil

sliced chilli, shredded green onion, lime wedges to serve

4 eschalots, finely sliced

1/4 cup lime juice

1/4 cup grated palm or brown sugar

2 tablespoon fish sauce

4 150 g salmon fillets (skin on)

1 tablespoon oil

2 teaspoon cracked black pepper

Method

1.Combine eschalots, lime juice, sugar and fish sauce in a medium bowl. Set aside for 10 minutes, until eschalots become transparent.

2.Heat a large frying pan on high. Place salmon in a bowl with oil, tossing to coat. Sprinkle pepper over skin.

3.Cook salmon, skin-side down, for 3-4 minutes, until crisp. Turn and cook for a further 2-3 minutes, until cooked to taste. Rest for 5 minutes before flaking pieces with a fork.

4.To make salad; combine herbs, lime leaves and cucumber. Add peanut oil, eschalot mixture and salmon flakes. Toss well. Top with chilli and green onion. Serve with lime wedges.

If preferred, serve the salad with a piece of pan-fried salmon. Try using asian salad leaves instead of herbs.
Note

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Ingredients

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