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Recipes

Salmon with crisp chilli salad

Fresh and simple, this salmon number calls for lots of fresh herbs.

Serves: 4

Ingredients

4 x 200g salmon fillets
½ cup (125ml) fresh basil
½ cup (125ml) fresh mint
½ cup (125ml) coriander
2 shredded dried lime leaves
2T (30ml) lime juice, to drizzle
3T (45ml) peanut oil
4 large deseeded and shredded green chillies
4 large deseeded and shredded red chillies
3T (45ml) shredded ginger

Method

Heat the oil in a large frying pan over high heat. Add the green and red chillies and ginger, and cook for 4 to 7 minutes, or until the ingredients are crisp. Remove from the pan with a slotted spoon and drain on absorbent paper. Set aside. To cook the salmon fillet, use the same frying pan and oil that the chillies and ginger were cooked in. Reduce the heat to medium, add the salmon to the pan, and cook for 2 minutes on each side, or until cooked to your liking. To serve, toss the chillies and ginger with the basil, mint, coriander and shredded lime leaves. Place the salmon on serving plates, top with the chilli salad, and drizzle with the lime juice.

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