Vietnamese inspired salmon salad
Serves 4
Ingredients
4 pieces of salmon - skin on
Baby cos sliced
Handful of roasted peanuts
1 avocado
1 red chilli
1 cup of Coriander
1 cup of Mint
2 carrots
¾ cucumber
4 radishes
1 shallot
¼ cup white vinegar
3 tbsp sugar
Dressing:
5 tbsp lime juice
5 tbsp fish sauce
4 tbsp sugar
Instructions
Start with chopping the carrot, cucumber, radish and shallot into small matchsticks. Make the pickle using vinegar & sugar and then pour over the veges.
Make the dressing & set aside
Salt the salmon then fry in a pan for 1.5 mins each side then carefully turn in until cooked through (a few more minutes) I like mine medium rare. Set it aside for a few minutes to cool
Chop the lettuce, chilli, herbs and peanuts. In a serving platter start with the lettuce, mix in the pickled veggies (discard the pickling sauce) break the salmon into chunks then top with the avocado, herbs, chilli and peanuts.
Pour the dressing over and enjoy x
