Crispy Thai salmon salad

Cooking Fish Crispy Thai salmon salad

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

Lables: Egg free Gluten free Wheat free
  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.
  2. Combine the prepared watermelon, basil leaves, tomato and cucumber together in a bowl and toss well.
  3. Combine the dressing ingredients in a small bowl and whisk well.
  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.

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4 salmon fillets, skin on
1 tbsp 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 tsp sesame oil
2 tbsp Valcom Red Curry Paste
1/2 cup water
2 tbsp Squid Brand Fish Sauce
2 kaffir lime leaves, finely sliced
1 tbsp coconut cream
Crispy shallots and lime wedges, to garnish

Adv

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