Salmon salad with hot and sour dressing

AT A GLANCE

  • Serves 4 people

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

  • 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)
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  • 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.
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