Salmon salad with chilli-caramel dressing

Salmon salad with chilli-caramel dressing

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  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Make the most of fresh seasonal veg in this asian-inspired dinner idea.

Featured in
Caramel recipes, Nutrition information


  • 1 carrot, cut into julienne (matchsticks) (see note)
  • 2 zucchinis, cut into julienne
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 2 limes, segmented, juice reserved
  • 250g hot-smoked salmon fillets, cut into 2cm pieces

Chilli-caramel dressing

  • 110g (1/2 cup) brown sugar
  • 60ml (1/4 cup) white vinegar
  • 3 cloves garlic, thinly sliced
  • 1/2 teaspoon chilli flakes
  • 2 teaspoons fish sauce
  • 1 lime, juiced


  • Step 1
    To make chilli-caramel dressing, combine sugar, vinegar, garlic, chilli and 250ml (1 cup) water in a saucepan over medium heat. Bring to a simmer and cook for 8 minutes or until thickened and reduced. Remove from heat, then stir in fish sauce and lime juice. Loosely cover and leave to cool. Makes 125ml (1/2 cup).
  • Step 2
    Place carrot in a colander and pour over boiling water. Refresh in iced water and drain. Place carrot, zucchini, onion, mint and coriander leaves, lime segments and juice in a bowl. Toss to combine.
  • Step 3
    Divide salad among bowls and top with salmon. Drizzle with chilli-caramel dressing to serve.

  • Low fat
  • Low kilojoule
  • Lower gi


  • 949 kj


  • 3g

    Fat Total

  • 1g

    Saturated Fat

  • 5g


  • 16g


  • 30mg


  • 1049.86mg


  • 30g

    Carbs (sugar)

  • 30g

    Carbs (total)

All nutrition values are per serve


We cut the carrot and zucchini using an Asian julienne peeler. Available from Asian supermarkets and selected kitchen supply stores.

For a variation, swap salmon for prawns or poached chicken.

  • Author: Jessica Brook
  • Image credit: Jeremy Simons
  • Publication: MasterChef



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