Salmon salad with chilli-caramel dressing

Cooking Fish Salmon salad with chilli-caramel dressing

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

Lables: Low fat Low kilojoule Lower gi Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  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).
  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.
  3. Divide salad among bowls and top with salmon. Drizzle with chilli-caramel dressing to serve.

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1 carrot, cut into julienne
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
110g brown sugar
60ml white vinegar
3 cloves garlic, thinly sliced
1/2 tsp chilli flakes
2 tsp fish sauce
1 lime, juiced

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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