You’ll be requesting salad every day of the week after trying this zingy, fresh and flavour-packed recipe! I love that the extra dressing and leftover pickled veggies can be saved in the fridge for another dish. The true gift that keeps on giving!
1 tbsp vegetable oil
2 x 200g (7 oz) salmon fillets
1 cup watercress
1 long red chilli, finely sliced
½ cup mint leaves
3 shiso leaves, finely sliced
1 tbsp roasted peanuts, crushed
2 tbsp crispy fried shallots
Nuoc cham dressing:
3 tbsp fish sauce
2 tbsp white vinegar
3 tbsp sugar
2 tbsp lime juice
2 garlic cloves, finely chopped
Quick pickled carrots & daikon:
1 large carrot, peeled, cut into batons
1 small daikon radish, peeled, cut into batons
¼ cup sugar
¼ cup vinegar
2 tsp sea salt
Combine the ingredients for the quick pickled carrots and daikon. Set aside while you prepare the other ingredients.
Whisk together the ingredients for the nuoc cham dressing.
Season the salmon fillets with salt.
Heat a large frying pan over high heat. When the pan is hot, add the oil. Then add the salmon and sear for about a minute or until a golden crust forms. Then sear on the other side for a minute. Now turn the heat down to low and cook for about 4 minutes (for medium and juicy), flipping every so often, or until cooked to your liking. Transfer the salmon to a plate to cool down slightly.
In a large bowl, add the watercress, a handful of quick pickled carrots and daikon, chilli, mint, shiso and peanuts. Flake the salmon into large chunks and add into the mix. Drizzle with about half of the nuoc cham dressing. Gently toss, adding more dressing to taste. Transfer to a serving plate and sprinkle over the crispy fried shallots.
– You’ll have more quick pickled carrots and daikon than you need for this recipe. Store the remainder in the fridge for up to 2 weeks. These are great in salads and stir-fries.
– Extra nuoc cham dressing can be stored in the fridge for a few days and used as a salad dressing or dipping sauce.