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THAI VEGETABLE, POMELO & SALMON SALAD

Ingredients

  • Prep 25 mins
  • Cook 5 mins
  • Serves 4
  • 150g sugar snap peas, trimmed
  • 2 carrots, peeled
  • ½ small Chinese cabbage (Wombok), finely shredded
  • 1 cup coriander leaves
  • 1 cup Thai basil leaves
  • 1 cup bean sprouts, trimmed
  • 1 pomelo or pink grapefruit
  • 4 x 175g pieces Atlantic salmon fillets, pin-boned
  • Olive oil, for brushing and pan-frying
  • Lime wedges, to serve
  • Red chilli dressing (makes about 2/3 cup)
  • 4 long red chillies, deseeded and roughly chopped
  • 1 garlic clove, crushed
  • 2½ tbs palm sugar or caster sugar
  • ¼ cup lime juice
  • 1½ tbs fish sauce
  • ½ tsp sea salt

Directions

  • STEP 1 - Plunge sugar snap peas into a small saucepan of boiling water and cook for 30 seconds until vibrant. Drain, refresh in cold water and set aside.
  • STEP 2 - To make red chilli dressing, combine all ingredients in a small food processor. Process until sugar dissolves. Set aside.
  • STEP 3 - Using a julienne peeler or knife, cut carrots into long thin strips. Combine carrots, sugar snap peas, cabbage, coriander, Thai basil and bean sprouts in a large bowl. Peel & segment pomelo, removing all white pith. Add to salad.
  • STEP 4 - Brush salmon with oil and season with sea salt and pepper. Heat 2 tbs olive oil in large non-stick frying pan over medium heat. Add salmon, skin-side down, and cook for 3 minutes or until skin is golden and crisp. Turn and cook for a 2-3 minutes or until just cooked through. Drain on paper towel.
  • STEP 5 - Arrange salad on serving plates. Top with salmon, drizzle with red chilli dressing and serve with lime wedges.

Recipe Ingredient

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