This Asian fusion salad designed by The Dish is an Autumn treat with hot salmon and fresh fruit. Substitute in a green apple if you can’t get your hands on a mango. Serves 2.
INGREDIENTS
MEAT
- 150g Salmon, skinless and boneless
- Sea salt, to taste
DRESSING
- 50g palm sugar (or white sugar)
- 30ml fish sauce
- ½ tsp chilli flakes
- Juice from ½ lemon
SALAD
- 4 mandarin pieces
- 150g grated mango (or green apple)
- 1 pinch of coriander
- 1 spring onion, sliced
- ¼ red onion, sliced
- 2 tbsp peanuts, crushed
- 4 to 5 leaves baby spinach
METHOD
- Grill one side of the salmon on medium heat. While it's cooking, sprinkle a pinch of sea salt on the uncooked side.
- Flip the salmon to grill the other side. Sprinkle a pinch of sea salt on the upper (cooked) side.
- Put palm sugar, fish sauce, chilli flakes and lemon juice in a mixing bowl. Mix until palm sugar dissolves into a liquid. (Hint: you can microwave the palm sugar 15 seconds to make it softer before mixing it in.)
- Place mandarin pieces, mango, coriander, spring onion, red onion and crushed peanuts in a large salad bowl and mix.
- Place the baby spinach on plates and place the grilled salmon on top. Pile salad on top of the salmon, then season with the dressing.
The Dish is an Asian fusion restaurant at the corner of Montreal and Victoria Streets in central Christchurch. The crew will be reopening their kitchen on April 28, 2020 for takeaways and deliveries. Read the Cityscape review of The Dish.