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Recipe Detail Page
Vietnamese Salmon Salad
Holiday 2013
Fresh and vibrant, this salad will liven up your holiday table. It would also make a great filling for a spring roll wrapper; simply use larger ice paper wrappers that have been softened, and wrap up the salad.
Serves 6
1 tbsp (15 mL) chopped fresh cilantro
1 tbsp (15 mL) canola oil
2 cloves garlic, minced
Salt and pepper
3 Atlantic salmon portions, about 1¼ lbs (625 g) in total
SALAD
3 cups (750 mL) shredded napa or chinese cabbage
1½ cups (375 mL) shredded carrot
1 red bell pepper, very thinly sliced
3 tbsp (45 mL) each chopped fresh mint
and cilantro
3 tbsp (45 mL) lime juice
2 tbsp (30 mL) canola oil
2 tbsp (30 mL) fish sauce
¾ tsp (4 mL) Asian garlic chili paste
1/3 cup (80 mL) chopped salted cashews or peanuts
1 Preheat oven to 425°F (220°C).
2 Combine cilantro, oil, garlic, salt and pepper in a large bowl; add salmon and turn to coat evenly. Place on parchment-paper-lined baking sheet and roast in preheated oven for 10 minutes or until fish flakes when tested with fork. Set aside.
3 For the salad, toss together cabbage, carrot, pepper, mint and cilantro. Whisk lime juice, oil, fish sauce and garlic chili paste in a small bowl and gently pour over cabbage mixture. Let stand for 10 minutes before tossing again.
4 Break salmon into chunks onto salad and sprinkle with cashews. Toss gently before serving.
Serves 6
