Asian salmon and peach salad

Cooking Salads Asian salmon and peach salad

For a fresh summer dish, try this delicious Asian salmon and peach salad.

Lables: Egg free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. To make the lemongrass dressing, place the lemongrass, ginger, lime juice, tamari, sugar and oil in a screw-top jar and shake until well combined.
  2. Heat a barbecue grill or chargrill on medium. Season the salmon. Cook for 2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Coarsely flake.
  3. Combine the onion, chilli, lettuce, mint, coriander and peach in a large bowl. Drizzle with dressing. Gently toss to combine.
  4. Divide the salad among serving plates. Top with salmon and sprinkle with peanuts. Serve immediately.

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4 skinless salmon fillets
1 small red onion, very thinly sliced
1 long red chilli, thinly sliced diagonally
1 oak leaf lettuce, leaves separated, coarsely torn
1/2 cup fresh mint leaves
1/2 cup coriander leaves
4 white peaches, stones removed, cut into wedges
2 tbsp coarsely chopped toasted peanuts
1/2 stem lemongrass, pale section only, finely chopped
2 tsp ginger, finely grated
1/4 cup lime juice
1 tbsp salt-reduced tamari
1 tbsp brown sugar
1/2 tsp sesame oil

Adv

Autors
Preparation time
20
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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