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Salmon salad with hot and sour dressing

We've used Tassal Atlantic salmon from Tasmania here, which is farmed according to the sustainability guidelines of the Aquaculture Stewardship Council.

You'll need

500 gm piece of salmon, skin on, pin-boned 60 ml (¼ cup) fish sauce 35 gm (¼ cup) macadamia nuts 1 tbsp coconut oil 1 cup each (loosely packed) mint and coriander 4 red shallots, thinly sliced ½ lemongrass stalk (white part only), very thinly sliced To serve: steamed jasmine rice, roasted chilli flakes and ground roasted sticky rice (see note)   Hot and sour dressing 1 small garlic clove, crushed 1 coriander root, scraped 1 small red chilli, finely chopped 15 gm crushed light palm sugar, or to taste 60 ml (¼ cup) lime juice, or to taste 60 ml (¼ cup) fish sauce, or to taste


  • 01
  • Preheat oven to 180C. Combine salmon and fish sauce in a non-reactive container, turn to coat and set aside at room temperature while you roast the nuts.
  • 02
  • Spread macadamia nuts on an oven tray and roast until light golden (5-7 minutes). Set aside to cool briefly, then coarsely chop.
  • 03
  • Remove salmon from fish sauce and pat dry with paper towels. Heat coconut oil in a large non-stick frying pan over medium-high heat, add salmon and cook, turning once, until golden and skin is crisp (2-3 minutes each side). Set aside in pan, covered; it will continue to cook to medium-rare (3-5 minutes).
  • 04
  • Meanwhile, for hot and sour dressing, pound garlic, coriander root and chilli with a mortar and pestle to a smooth paste, then add remaining ingredients and stir until sugar dissolves. Adjust seasoning with sugar, fish sauce and lime juice.
  • 05
  • Toss herbs, shallots and lemongrass in a bowl with dressing. Break up salmon and skin into bite-size pieces, add to salad with macadamia nuts and serve on steamed rice scattered with roasted chilli flakes and roasted rice.
Note Roasted chilli flakes and ground roasted sticky rice are available from select Asian grocers.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2015

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