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Salmon salad with chilli-caramel dressing
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Create a vibrant Asian-inspired dinner using fresh seasonal vegetables.
Ingredients:
  • 1 carrot, cut into julienne (matchsticks) (see note)
  • 2 zucchinis, cut into julienne
  • 125.00 ml red onion, thinly sliced
  • 125.00 ml mint leaves
  • 125.00 ml coriander leaves
  • 2 limes, segmented, juice reserved
  • 250g hot-smoked salmon fillets, cut into 2cm pieces
  • 110g (1/2 cup) brown sugar
  • 60ml (1/4 cup) white vinegar
  • 3 cloves garlic, thinly sliced
  • 1/2 tsp chilli flakes
  • 12.20 gm fish sauce
  • 1 lime, juiced
Instructions:
  • For the irresistibly tasty chilli-caramel dressing, in a saucepan over medium heat, mix sugar, vinegar, garlic, chilli, and 250ml (1 cup) water. Let it simmer for 8 minutes until it thickens and reduces. Remove from heat and whisk in fish sauce and lime juice. Let it cool with a loose cover. Enjoy your 125ml (1/2 cup) delicious creation.
  • Add the carrot to a colander and blanch with boiling water. Shock in iced water and then drain. Combine the carrot, zucchini, onion, mint, coriander leaves, lime segments, and juice in a bowl, tossing everything together.
  • Distribute salad into bowls, place salmon on top, and drizzle with chili-caramel dressing before serving.

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