Caramelised Salmon Salad with Coconut Dressing

Name: Caramelised Salmon Salad with Coconut Dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves: 4
Cuisine: Vietnamese
Ingredients: juice of 2 limes; 3 teaspoons fish sauce; 4 small salmon fillets with skin, about 100 g (3½ oz) each; 100 g (3½ oz) thin green beans, trimmed; 1 tablespoon soft brown sugar; 1 large ripe but firm mango, peeled and cut into 2 cm (¾ inch) strips; 2 teaspoons soft brown sugar; 1 handful of mint leaves; 1 red bird’s eye chilli, thinly sliced; 1 quantity Fried Shallots & Garlic; 2 tablespoons roasted and coarsely chopped peanuts or cashews; 25 g (1 oz/¼ cup) desiccated (shredded) coconut, toasted; 1 handful of coriander (cilantro) leaves; 50 ml (1¾ fl oz) coconut cream

Preparation info

Serves:
4

Difficulty
Easy
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.

Ingredients

Method

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Part of

South-East Asia Imperial Pork & Happy Pancakes

barbara wolfensberger

11 months ago from Switzerland

wow, is this delicious!!! absolute 5 star. The only thing missing is spice, but it is sooo flavorful it dosen't need it. I used lemon instead of lime juice because that was all I had available.

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