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Crispy salmon and chilli caramel salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Vibrant Asian salad with crispy salmon, coconut crunch, and bold sweet and spicy flavors.
Ingredients:
  • 35g (1/2 cup) shredded coconut
  • 4 (about 200g each) skinless salmon fillets
  • Sea salt flakes, to season
  • 45g (1/4 cup) rice flour
  • Vegetable oil, to shallow-fry
  • 2 Granny Smith apples, cored, cut into matchsticks
  • 250.00 ml fresh mint leaves, loosely packed
  • 250.00 ml fresh Thai basil leaves, loosely packed
  • 125.00 ml fresh coriander, loosely packed, coarsely chopped
  • 1 red shallot, peeled, thinly sliced
  • 1 long fresh red chilli, deseeded, thinly sliced
  • 100g palm sugar, shaved or grated
  • 20.00 gm water
  • 12.20 gm fish sauce
  • 1 lemongrass stalk, white part only, finely chopped
  • 1/4 tsp chilli flakes, or to taste
  • 21.00 gm lime juice
Instructions:
  • In a small saucepan over medium-high heat, combine sugar, water, fish sauce, lemongrass, and chilli. Stir and cook for 2 minutes until sugar dissolves. Allow to cool, then mix in lime juice before setting aside.
  • Toast shredded coconut in a pan over medium heat, stirring frequently, until golden brown, about 2-3 minutes. Allow to cool before using.
  • Cut each salmon fillet in half lengthwise to create 8 long pieces. Season each piece generously with salt. Dip the fish in the flour on a plate, ensuring a light coating while shaking off any excess.
  • Heat a large deep-sided frying pan with enough oil to reach a 5mm depth over medium-high heat until hot. Cook the fish, turning occasionally, for 2-3 minutes until golden brown and the flesh flakes easily when tested with a fork. Drain on paper towel, let cool slightly, then break into large pieces.
  • In a bowl, mix the salmon, coconut, apple, mint, basil, coriander, shallot, chilli, and 60ml (1/4 cup) of the chilli caramel. Gently toss until combined. Divide onto 8 plates and drizzle with extra chilli caramel before serving.

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