Preparation time is 25minutes
Cook time is 10minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 100grams sprouts bean shoot
- 1 cup carrot, shredded
- 1 cup coriander, chopped
- Lebanese cucumber, cut lengthways, seeds scraped out and sliced
- 1 cup mint
- 1 bunch spring onion, finely sliced
- 1/2 punnet tomato cherry red
- 1/4 cup peanuts unsalted, chopped
- 4 salmon fillets, skin off (100g each)
- 1/2 cup lime and chili vinaigrette
- 1 cup thai basil
- 1tablespoons brown sugar
Method
Step 1 of 4
In a small bowl combine 1/4 cup lime and chilli vinaigrette with brown sugar and stir until dissolved. Add salmon fillets, coat with marinade and leave for 15 minutes.
Step 2 of 4
While salmon marinates, prepare the salad ingredients except the sliced chilli and chopped peanuts. Toss the salad with the remaining lime and chili vinaigrette.
Step 3 of 4
Heat a large frypan over high heat and gently lay the salmon fillets in leaving to sear on each side for 3 minutes. Remove from the heat and rest for 2 minutes.
Step 4 of 4
Portion the salad into 4 bowls and top with salmon fillet and garnish with sliced red chilli and chopped peanuts.
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