• 25
  • Serves

Asian Salmon Salad


What You'll Need

  • 4 x 100g salmon fillets, skin off
  • ½ cup Praise Deli Style Lime and Chilli Vinaigrette
  • 1 tbsp brown sugar
  • 2 lebanese cucumbers, cut lengthways, seeds scraped out and sliced
  • 100g bean sprouts
  • 1 cup shredded carrot
  • ½ punnet cherry tomatoes, halved
  • 1 shallot, finely sliced
  • 1 cup coriander leaves, chopped
  • 1 cup Thai basil leaves, chopped
  • 1 cup Vietnamese mint leaves, chopped
  • 1 red cayenne chilli, finely sliced
  • ¼ cup oasted chopped peanuts

What to Do

  1. In a small bowl combine ¼ cup lime & chilli vinaigrette with brown sugar and stir until dissolved. Add salmon fillets, coat with marinade and stand for 15 minutes.
  2. Meanwhile add cucumber, bean sprouts, carrot, tomatoes, shallot and herbs to bowl and toss with remaining ¼ cup lime & chilli vinaigrette. Reserve chilli and peanuts to garnish.
  3. Heat a large frypan over high heat and sear salmon for 3 minutes each side. Remove from the heat and rest for 2 minutes.
  4. Divide the salad into 4 serving plates and top with salmon fillet and garnish with sliced red chilli and chopped peanuts. Add additional vinaigrette if desired.