Crisp salmon, lychee, coriander &chilli salad

Name: Crisp salmon, lychee, coriander &chilli salad
Cuisine: American
Ingredients: 4 tbsp fish sauce; 3 tsp caster sugar; 4 skinless salmon fillets; 3 tbsp light flavoured oil; 300 g mangetout; 1 small cucumber,finely sliced; 20 lychee,pelled,stoned,and torn in half or 565g tin drained; Handful coriander leaves; Handful basil leaves; 2 red chillies,de-seeded and julienned; 1/3 red onion,thinly sliced; 2 tbsp lime juice; 2 tbsp fish sauce

Rafandha Raiy Semrawood @cook_13345028

Indonesia

Crisp salmon, lychee, coriander &chilli salad

Rafandha Raiy Semrawood @cook_13345028

Saved

Ingredients

4 tbspfish sauce
3 tspcaster sugar
4skinless salmon fillets
3 tbsplight flavoured oil
300 gmangetout
1small cucumber,finely sliced
20lychee,pelled,stoned,and torn in half or 565g tin drained
Handfulcoriander leaves
Handfulbasil leaves
2red chillies,de-seeded and julienned
1/3red onion,thinly sliced
2 tbsplime juice
2 tbspfish sauce

Saved

Steps

1

Prepare a marinade for salmon by combining the fish sauce and 2 tsp of the sugar. Place the salmon in the marinade and refrigerate for 10 min
2

Heat the oil in a large frying pan over medium-high heat and cook the salmon for 1 Min on each of four each side and set aside
3

Blanch the mangetout in boiling water for 30 seconds,drain and refresh under cold water. Combine with the cucumber, lychees,coriander,basil,chilli and onion in a serving bowl. Break up the salmon and scatter over the top
4

Mix together the lime juice,fish sauce and the remaining sugar. Pour over the salad and toss gently to serve