For a quick, easy and light salad dish you cannot do better than this wonderful combination of a lightly glazed salmon salad with lime. The fresh fish is lightly marinated for minutes and then cooked on high heat to create a delicious crunchy exterior and a soft melting interior. The salmon sitting on top of a healthy salad with a good sprinkling of crushed peanuts is just sensational.
And, if you thought it could not get better, the dish is prepared and cooked in under 30 minutes.
- 1/2 cup light brown sugar
- 1/2 cup water
- 1 inch piece fresh ginger (peeled and finely diced)
- 2 garlic cloves (crushed)
- 1 red chili such as serrano (seeds removed and finely sliced)
- 4 tablespoons fish sauce
- 4 tablespoons lime juice
- 4 6-ounce salmon fillets
- 2 tablespoons extra virgin olive oil
- 6 ounces beansprouts
- 1 cup mint (leaves (fresh)
- ½ cup cilantro (fresh)
- 2 cups mixed salad leaves (washed and dried)
- 1 sweet onion (finely sliced)
- 2 tablespoons salted peanuts (lightly crushed)
- 1 lime (quartered)
Gather your ingredients.
Start by making the sauce. Put the sugar and water into a non-reactive saucepan, gently bring to a gentle boil stirring all the time. Once boiling, add the ginger, garlic and chilli. Stir and boil to reduce to a thick, glossy sauce. Do not want to walk away while this is happening as the sauce can burn quickly and easily; any slight smell of burning, remove the pan from the heat immediately. Let the pan cool then return to a lower heat to finish the cooking. Once syrupy, add the fish sauce and lime juice. Put to one side.
Lay the fresh salmon fillets on a sheet of kitchen paper. Check the salmon over for any small bones taking care to remove them. Cut the fillets into 1-inch cubes and place into a bowl. Spoon over the caramel sauce and stir gently. Put to one side while you prepare the salad.
Place the bean sprouts in a large bowl and pour over a pint of boiling water. Drain and then put to one side. Pick over the herbs and salad leaves to make sure they are clean, place in a large salad bowl and mix thoroughly. Add the chopped onion and the bean sprouts.
Heat the olive oil in a non-stick frying pan until hot but not smoking. Add the salmon pieces coated in the sauce and fry in the hot oil for five minutes whilst moving the fish pieces around the pan with a spatula to prevent them from sticking and burning. Once cooked remove from the pan and keep warm. Add any remaining marinade to the frying pan, stir well over medium heat to warm through.
Divide the salad into four bowls, lay the fish on the salad. Lightly crush the peanuts in a pestle and mortar and scatter over the dishes. Spoon the warm sauce over the fish and serve immediately with the lime quarters and rice if desired.
This recipe would also be delicious with grilled salmon. Simply leave the salmon in larger fillets, brush on the glaze while the salmon is cooking, and serve the rest on the side.