Crispy hot and sour salmon salad

Crispy hot and sour salmon salad

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

I cooked this salad quite often when my wife and I were living in London. It’s a great light dish that’s packed with flavour. Rather than cooking the salmon medium–rare, you need to really overcook the fish and get it crispy and crunchy. This develops a deeper flavour. You could also use another oily fish like mackerel. This salad goes really well with steamed rice.

Ingredients

Quantity Ingredient
100g cucumber, thinly sliced
bunch spring onions, thinly sliced on an angle
2 french shallots, thinly sliced bunch of coriander, washed and leaves picked
bunch flat-leaf parsley, washed and leaves picked
1/2 birdseye chilli, finely chopped
1/2 cup cashews
100ml vegetable oil
400g salmon fillets
2 tablespoons capers in brine, drained
2 limes, juiced
fish sauce, to taste

Method

  1. To make the salad, combine the cucumber, spring onions and shallots in a large salad bowl. Mix in the coriander, parsley and chilli. Toast the cashew nuts by gently heating them in a small frying pan until they start to release their toasty aroma. Set aside.
  2. Heat the vegetable oil in a wok over medium heat. Add the salmon skin-side down and cook until very crispy. Turn the fish over and remove the skin.
  3. Break up the salmon with a fork or pair of tongs, and continue to cook until the fish is flaked and starting to crisp. Add the capers and fry until crisp. Remove the fish and capers from the wok and drain on paper towel.
  4. To serve, dress the salad with the lime juice and a good splash of fish sauce. Add the crispy salmon, capers and toasted cashews and give it a toss.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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