Crispy Salmon And Chilli Caramel Salad

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'This luscious Asian salad is a riot of flavours, colours and textures. Its got anything a pleasing salad could mean for crispy salmon, crunchy coconut and sweet, sour, spicy flavours that in reality pack a punch.' - Marion Grasby

The ingredient of Crispy Salmon And Chilli Caramel Salad

  • 35g 1 2 cup shredded coconut
  • 4 about 200g each skinless salmon fillets
  • sea salt flakes to season
  • 45g 1 4 cup rice flour
  • vegetable oil to shallow fry
  • 2 granny smith apples cored cut into matchsticks
  • 1 cup blithe mint leaves loosely packed
  • 1 cup well ventilated light thai basil leaves loosely packed
  • 1 2 cup well ventilated light coriander loosely packed coarsely chopped
  • 1 red shallot peeled thinly sliced
  • 1 long fresh red chilli deseeded thinly sliced
  • 100g palm sugar shaved or grated
  • 1 tbsp water
  • 2 tsp fish sauce
  • 1 lemongrass stalk white part only finely chopped
  • 1 4 tsp chilli flakes or to taste
  • 1 tbsp lime juice

The Instruction of crispy salmon and chilli caramel salad

  • for the chilli caramel place the sugar water fish sauce lemongrass and chilli in a small saucepan on top of higher than medium high heat cook stirring for 2 minutes or until the sugar dissolves set aside to cool mix up through the lime juice set aside
  • toast the coconut in a frying pan on top of higher than medium heat stirring often for 2 3 minutes or until golden brown set aside to cool
  • slice each salmon fillet in half lengthways to make 8 long pieces season each piece generously past salt place the flour in the region of a plate roll the fish in the flour to lightly coat shaking off any excess
  • amass enough oil to a large deep sided frying pan to pull off a sharpness of 5mm heat more than medium high heat until hot grow the fish and cook turning occasionally for 2 3 minutes or until golden brown and the flesh flakes easily taking into consideration tested similar to a fork drain concerning paper towel set aside to cool slightly break into large pieces
  • total tally the salmon coconut apple mint basil coriander shallot chilli and 60ml 1 4 cup of the chilli caramel in a bowl gently toss until just combined divide the salad in the course of 8 serving plates and drizzle once a little new chilli caramel

Nutritions of Crispy Salmon And Chilli Caramel Salad

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