Vietnamese Salmon Salad

Serves: 4

1 tbsp. vegetable oil

2 x 200g (7 oz.) salmon fillets

1 cup watercress (I used iceberg lettuce)

1 long red chili, finely sliced

½ cup mint leaves

3 shiso leaves, finely sliced (I did not find)

1 tbsp. roasted peanuts, crushed

2 tbsp. crispy fried shallots

sea salt

Nuoc Cham Dressing:

3 tbsp. fish sauce

2 tbsp. white vinegar

3 tbsp. sugar

2 tbsp. lime juice

2 garlic cloves, finely chopped

Quick Pickled Carrots & Daikon:

1 large carrot, peeled, cut into batons

1 small daikon radish, peeled, cut into batons (I used kohlrabi)

¼ cup sugar

¼ cup vinegar

2 tsp sea salt

Combine the ingredients for the quick pickled carrots and daikon. Set aside while you prepare the other ingredients.

Whisk together the ingredients for the nuoc cham dressing.

Season the salmon fillets with salt.

Heat a large frying pan over high heat. When the pan is hot, add the oil. Then add the salmon and sear for about a minute or until a golden crust forms. Then sear on the other side for a minute. Now turn the heat down to low and cook for about 4 minutes (for medium and juicy), flipping every so often, or until cooked to your liking. Transfer the salmon to a plate to cool down slightly.

In a large bowl, add the watercress, a handful of quick pickled carrots and daikon, chilli, mint, shiso and peanuts. Flake the salmon into large chunks and add into the mix. Drizzle with about half of the nuoc cham dressing. Gently toss, adding more dressing to taste. Transfer to a serving plate and sprinkle over the crispy fried shallots.

You’ll have more quick pickled carrots and daikon than you need for this recipe. Store the remainder in the fridge for up to 2 weeks. These are great in salads and stir-fries.

Extra nuoc cham dressing can be stored in the fridge for a few days and used as a salad dressing or dipping sauce.

Recipe from Marion's Kitchen