Asian Salmon and Peach Salad

Source: Coles Magazine January / February 2016 - Page 53
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serves 4 - Prep 15 min (+5 min) - Cooking 15 min

4 (about 100g each) skinless salmon fillets
 1 small red onion, very thinly sliced
 1 long red chilli, thinly sliced diagonally
 1 oak leaf lettuce, leaves separated, coarsely torn
 1/2 cup mint leaves
 1/2 cup coriander leaves
 4 white peaches, stones removed, cut into wedges
 2 tablespoons coarsely chopped toasted peanuts
 Lemongrass dressing
 1/2 stem lemongrass, pale section only, finely chopped
 2 teaspoons ginger, finely grated
 1/4 cup (60ml) lime juice
 1 tablespoon salt-reduced tamari
 1 tablespoon brown sugar
 1/2 teaspoon sesame oil

  1. To make the lemongrass dressing, place the lemongrass, ginger, lime juice, tamari, sugar and oil in a screw-top jar and shake until well combined.
  2. Heat a barbecue grill or chargrill on medium. Season the salmon. Cook for 2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Coarsely flake.
  3. Combine the onion, chilli, lettuce, mint, coriander and peach in a large bowl. Drizzle with dressing. Gently toss to combine.
  4. Divide the salad among serving plates. Top with salmon and sprinkle with peanuts. Serve immediately.

Vic Lic

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