Caramelised Salmon Salad with Coconut Dressing

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      30 min

Appears in
My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

The ingenuity revealed in Vietnamese and Thai salads always astounds me. The pairing of meat and fruit is stunning and they’re particularly refreshing for hot weather. You can use seafood, such as prawns (shrimp), in place of the salmon but practically anything will taste amazing with the creamy lime dressing, fried shallots and toasted coconut flakes.