
From
Market Kitchen
Ben O’Donoghue blends zesty lime, savoury fish sauce and hot chillies in true Vietnamese style for a refreshing starter
Ben O’Donoghue blends zesty lime, savoury fish sauce and hot chillies in true Vietnamese style for a refreshing starter
Vietnamese crispy salmon salad
Method
2. For the crispy salmon: heat the vegetable oil in a frying pan and fry the salmon, skin-side down. Cook for 2 minutes, or until the skin is crisp, then turn over. Remove the skin and set aside separately in the pan.
3. Break the salmon up into flakes with a fork or pair of tongs and continue to cook until the salmon is cooked through and starting to go crisp. Add the capers and lightly fry until crisp. Remove the salmon and capers from the pan and drain on kitchen paper.
4. Dress the salad with the juice of two limes and a splash of fish sauce, to taste.
5. Pile the crispy salmon and capers over the salad and sprinkle over the toasted cashews. Toss well and serve in a salad bowl.
Prep:
10 min
Cook: 10 min
Cook: 10 min
Ingredients
For the salad
100g Cucumber, thinly sliced1 bunch Spring onions, sliced on the diagonal
2 Shallots, peeled and thinly sliced
1 handful Coriander, finely chopped
1 handful flat-leaf parsley, finely chopped
1 bird's eye chilli, finely chopped
1 handful cashew nuts, toasted
2 limes, juice only
Fish Sauce, to taste
For the crispy salmon
100ml vegetable oil400g salmon fillets
2 tbsp capers in brine, drained
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