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2 x 200g (7 oz) skin-on salmon fillets
sea salt
1 tbsp vegetable oil
3 small Asian shallots, sliced
2 spring onions (scallions), trimmed, cut into batons
½ cup mint leaves
¼ cup fresh Thai basil leaves (optional)
chilli flakes, to taste (optional)
Dressing:
1 long red chilli, roughly chopped
2 garlic cloves
3 tbsp fish sauce
3 tbsp lime juice
2 tbsp shaved palm sugar
For the dressing, place the chilli, garlic and a pinch of salt in mortar. Use a pestle to pound to a rough paste. Transfer the paste to a small bowl, then add the fish sauce, lime juice and palm sugar. Give everything a good stir to dissolve the palm sugar, then set aside for later.
Pat the salmon skin dry with some paper towel, then sprinkle with salt. Heat a frying pan over high heat. When the pan is hot, add the oil to the pan. Then add the salmon fillets skin-side down and place a sheet of baking paper over the top. Weigh the salmon down so that all that skin is in even contact with the hot pan by placing a small saucepan or pot on top of the baking paper. Cook for 2–3 minutes and then remove the top pan and baking paper. Flip the salmon and cook for another 3 minutes or until the salmon is cooked to your liking. Transfer to a plate to rest. Cut into rough chunks and place in a large bowl.
Just before serving, add the shallots, spring onion, mint, Thai basil (if using) and chilli flakes (if using) to the salmon. Pour over the dressing. Toss gently to combine so you don’t break up the salmon too much. Transfer to a serving plate and serve immediately.
– Placing the baking paper over the salmon and pressing the fillets down into the pan prevents oil splatter and also gives you a more even sear.
Thai Style Salmon & Herb Salad
This salad is Sooo amazing love the simplicity of it and it taste wonderful.