Chargrilled salmon salad

Chargrilled salmon salad

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

This is one of my favourite summer salads. It is colourful, textural and has such complex flavours. Salmon is not native to Vietnam, but has become very popular in the last few years. Most of the salmon served in Saigon comes from either Norway or Australia, although salmon is now being farmed in the northern mountains of Sapa, where low water temperatures are ideal for raising salmon.

Ingredients

Quantity Ingredient
200g salmon fillet
150g Pickled vegetables
1 handful watercress sprigs
5 perilla leaves, roughly sliced
5 mint leaves
5 vietnamese mint leaves
1 teaspoon Fried garlic chips
3 tablespoons Nuoc mam cham dipping sauce
1 tablespoon crushed roasted peanuts
1 tablespoon Fried red Asian shallots
1 red bird’s eye chilli

Salmon marinade

Quantity Ingredient
1 garlic clove
2 teaspoons caster sugar
1 1/2 tablespoons fish sauce
1 red bird’s eye chilli

Method

  1. Combine all the marinade ingredients in a bowl, stirring until the sugar has dissolved. Add the salmon and turn to coat. Cover and marinate for 30 minutes.
  2. Chargrill the salmon over medium–high heat for 3 minutes, or until medium-rare, making sure it is well coloured on the outside. Remove from the heat and allow the salmon to rest for 5 minutes.
  3. Flake the salmon flesh into a bowl, removing any small bones. Add the pickled vegetables, watercress, herbs, garlic chips and dipping sauce. Mix together well, then turn out onto a serving platter.
  4. Garnish with the peanuts, fried shallots and chilli and serve.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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