Seared salmon salad with a roasted shallot and chilli dressing

Seared salmon salad with a roasted shallot and chilli dressing

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

Part of what makes this salad one of my favourites is the dressing, which has great depth of flavour from the roasted red Asian shallots and the deep-fried chillies.

Ingredients

Quantity Ingredient
2 tablespoons canola oil, plus 1 teaspoon
1 x 200g salmon fillet

Dressing

Quantity Ingredient
250ml canola oil, for shallow frying
3 dried long red chillies, seeded
1/2 teaspoon sea salt
50g caster sugar
2 red asian shallots, dry-roasted and peeled
100ml lime juice

Salad

Quantity Ingredient
1 spring onion, sliced lengthways
1/2 lebanese cucumber, sliced
1 long red chilli, julienned
2 red asian shallots, dry-roasted, peeled and halved
1/2 bunch coriander, leaves picked
1/2 bunch mint, leaves picked

Method

  1. To make the dressing, heat the oil in a small saucepan to 160°C, or until a cube of bread dropped into the oil turns brown in 25–30 seconds. Shallow-fry the chillies until crisp, for 10–15 seconds. Drain on paper towel. (Reserve the chilli-infused oil for use in other recipes.)
  2. Pound the chillies, salt and sugar in a mortar and pestle until almost a powder. Add the shallots and pound to a uniform paste. Add the lime juice and mix well with a spoon. Check the seasoning – it should taste sweet, hot and sour with a good caramel flavour.
  3. Heat 2 tablespoons oil in a frying pan over a medium–high heat and sear the salmon until medium–rare, for about 1½ minutes on each side. Remove from the heat. Take off the skin and set aside. Cut the fillet into 6 pieces.
  4. Put the salmon pieces in a mixing bowl and add all the salad ingredients. Add most of the dressing and stir through gently to bind the ingredients together.
  5. Heat 1 teaspoon oil in the pan over a high heat until hot and fry the salmon skin until crisp, for 2 minutes. Drain on paper towel.
  6. Place the salad on a serving plate, spoon over the remaining dressing, and garnish with the crisp salmon skin and fried garlic.

Note

  • To dry-roast the shallots, cook in a small heavy-based saucepan over a medium heat until caramelised and slightly coloured, stirring continuously, for 5–8 minutes.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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