Salmon Entertaining

Thai-inspired caramelised salmon salad

Name: Thai-inspired caramelised salmon salad recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 600g skinless salmon fillet; 2 tbs oyster sauce; 3 tsp sesame oil; 1 tbs brown sugar; 1 long red chilli, finely chopped; 1 garlic clove, finely chopped; 2cm piece (10g) ginger, peeled, finely chopped; Juice of 2 limes; 2 tbs fish sauce; 1 tbs sunflower oil; 1 large eschalot, thinly sliced; 1 cucumber, cut into thick matchsticks; 250g cherry truss tomatoes; 2 cups finely shredded wombok; 1.5 cups coriander leaves; 1.5 cups mint leaves; 1.5 cups Thai basil leaves; 2 tbs crispy shallots; Salmon roe, to serve (optional)

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Del_Thai Inspired Caramelised Salmon Salad — Brett Stevens

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by Phoebe Wood

Feb 22, 2022

Impress your guests with Phoebe Wood's fresh and delicious Thai-inspired caramelised salmon salad - perfect for weekend dinner parties.

600g skinless salmon fillet
2 tbs oyster sauce
3 tsp sesame oil
1 tbs brown sugar
1 long red chilli, finely chopped
1 garlic clove, finely chopped
2cm piece (10g) ginger, peeled, finely chopped
Juice of 2 limes
2 tbs fish sauce
1 tbs sunflower oil
1 large eschalot, thinly sliced
1 cucumber, cut into thick matchsticks
250g cherry truss tomatoes
2 cups finely shredded wombok
1.5 cups coriander leaves
1.5 cups mint leaves
1.5 cups Thai basil leaves
2 tbs crispy shallots
Salmon roe, to serve (optional)

Method

1.

Preheat oven to 200°C. Line a baking tray with baking paper. Place salmon on prepared tray and coat in oyster sauce, 1 tsp sesame oil and 1 tsp brown sugar. Set aside to come to room temperature.
2.

To make the dressing, place remaining 2 tsp sesame oil, remaining 3 tsp brown sugar, chilli, garlic, ginger, lime juice and fish sauce in a bowl and stir until sugar has dissolved. Stir in sunflower oil. Set aside.
3.

Roast salmon in the top third of the oven for 8 minutes to seal the outside (inside will be very rare.) Change oven to grill function, set to high and cook for 6 minutes until top is lightly caramelised. (Fish should be medium-rare – or cooked to your liking). Remove from grill and rest.
4.

Arrange eschalot, cucumber, tomato, wombok and herbs on a serving platter. Top with salmon and scatter with crispy shallots and salmon roe, if using. Serve immediately with dressing alongside.