Crispy Thai salmon salad

0
45
Crispy Thai salmon salad
  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

This healthy salad is a great dinner idea for a warm summer night.

Featured in
Watermelon recipes, Asian recipes

Ingredients

  • 4 salmon fillets, skin on
  • 1 tablespoon oil
  • 1/4 small watermelon, peeled and sliced
  • 1 cup fresh basil leaves, torn
  • 6 small tomatoes, sliced
  • 2 small cucumbers, shaved
  • 2 ripe mangoes, cubed
  • 1 lime, zested and juiced
  • 1 teaspoon sesame oil
  • 2 tablespoons Valcom Red Curry Paste
  • 1/2 cup water
  • 2 tablespoons Squid Brand Fish Sauce
  • 2 kaffir lime leaves, finely sliced
  • 1 tablespoon coconut cream
  • Crispy shallots, to serve
  • Lime wedges, to garnish

Method

  • Step 1
    Heat oil in a frying pan over a medium heat and cook salmon fillets skin side down for 4 minutes until crispy. Turn and brown on the other side for 3 minutes. Remove salmon and set aside.
  • Step 2
    Combine the prepared watermelon, basil leaves, tomato and cucumber together in a bowl and toss well.
  • Step 3
    Combine the dressing ingredients in a small bowl and whisk well.
  • Step 4
    To serve, slice salmon into 4 or 5 portions and arrange in the centre of the plate. Top decoratively with the salad, then drizzle salad with the prepared dressing. Drizzle a little extra around the plate. Garnish with crispy shallots and lime wedges.

Notes

Prawns or calamari maybe used in place of salmon.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Squid

Source: taste.com.au

LEAVE A REPLY

Please enter your comment!
Please enter your name here