Fish

Crispy salmon salad with pickled shallot and yuzu dressing

Name: Crispy salmon salad with pickled shallot and yuzu dressing recipe
Yield: 4
Ingredients: 4 long green shallots, sliced; 2 tsp rice vinegar; 1/2 tsp caster sugar; 4 x 200g salmon fillets, skin on, pin-boned; 40.00 ml extra virgin olive oil; 1 fennel, thinly sliced, fronds reserved; 200g baby spinach; 1 long red chilli, sliced; 200g snow peas, halved; 125.00 ml coriander leaves; 40.00 ml yuzu juice (from Asian grocers); 40.00 ml sesame oil

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P81 Crispy salmon salad with pickled shallot and yuzu dressing

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by Helena Moursellas

Mar 07, 2023

Helena Moursellas shares this fresh, quick and healthy salmon salad.

4 long green shallots, sliced
2 tsp rice vinegar
1/2 tsp caster sugar
4 x 200g salmon fillets, skin on, pin-boned
2 tbs extra virgin olive oil
1 fennel, thinly sliced, fronds reserved
200g baby spinach
1 long red chilli, sliced
200g snow peas, halved
1/2 cup coriander leaves

Yuzu and sesame dressing

2 tbs yuzu juice (from Asian grocers)
2 tbs sesame oil

Method

1.

Place shallot, vinegar and sugar in a small bowl. Stir to combine, then set aside for 10 minutes to pickle.
2.

Season salmon with salt flakes. Heat oil in a large frypan over medium-high heat and cook salmon, skin-side down, for 2-3 minutes until crisp. Turn and cook for a further 1 minute. Transfer to a plate, loosely cover with foil, and set aside for 2 minutes to rest.
3.

To make the dressing, combine yuzu juice and sesame oil in a small bowl, season with salt flakes and set aside.
4.

Place the fennel, baby spinach, chilli, snow peas and coriander in a large serving bowl.
5.

Drizzle with yuzu dressing and toss to coat. Top with crispy salmon and scatter with reserved fennel fronds and pickled long green shallot to serve.