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VIETNAMESE STYLE BIG GLORY BAY SALMON SALAD

Prep time: 30 minutes
Cook time: 8 minutes
Serves 4

INGREDIENTS

Salmon
  • 3 tablespoons fish sauce
  • 3 tablespoons brown sugar
  • 1 lemongrass stalk, white part only, finely grated
  • 1 clove garlic, smashed
  • 4 x Big Glory Bay King Salmon portions, skin on (approx. 150g each)
  • 1 tablespoon olive oil for frying
Salad
  • 120g vermicelli rice noodles
  • 1 carrot, peeled and julienned
  • ½ cucumber, julienned
  • 16 snow peas
  • ¼ cup fresh mint leaves
  • ¼ cup fresh coriander leaves
Dressing
  • 4 tablespoons lime juice
  • 2 tablespoons water
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 clove garlic, finely chopped
  • 1 red chilli, deseeded and finely chopped
Salmon
  1. Combine the fish sauce, brown sugar, lemongrass and garlic in a bowl.  Add the salmon and turn to coat.
  2. Heat oil in a large nonstick frypan over medium heat. Fry the salmon, skin side down for 3 minutes or until crisp.   Turn the salmon over and fry for a further 2-3 minutes or until cooked through.
Salad
  1. Bring a large pot of water to the boil. Remove from the heat and add the vermicelli rice noodles, stir to separate noodles. Set aside for 5-7 minutes or until soft, then drain.
  2. Meanwhile, in a large bowl combine remaining salad ingredients.  Add the noodles and gently toss.
Dressing
  1. In a small jar, combine all dressing ingredients. Shake to combine thoroughly. Then pour over salad and combine.

Serve salad topped with salmon.