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October 13, 2010 / amyjmcintosh

Salmon salad

I love seafood, and when it comes to fish, salmon is at the top of my list. Its silky texture, pink flesh and sturdy nature make for an excellent fish. Known as the ‘chicken of the sea’, a piece of salmon cooked medium-rare, accompanied by a salad and a glass of pinot grigio, is just the thing for a spring or summer evening.

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Feeling inspired by my trip to Thailand in May, I recently departed from my usual salmon routine and created a Thai-style salmon salad. Let me tell you, it was a winner! I had never thought to put apple with salmon. The sweetness and crunch of the apple were a welcome contrast to the silkiness of the fish which we cooked on the barbie.

Adding to the flavour was the sweetness of the palm sugar dressing and the zing of the lemon juice. Yum! I used salmon fillets in this dish (only because I prefer them over cutlets), but cutlets would do just as nicely.

According to Greenpeace, salmon stocks have plummeted. Farmed salmon threatens our native fish with disease and their food is produced from wild fish. The Australian Marine Conservation Society recommends using Wild salmon, tinned salmon or Threadfin (Blue) salmon instead.

Fried Salmon with Green Apple Salad
from The Australian Women’s Weekly – Beginner’s Thai
Serves 4


1/2 teaspoon sea salt
4 salmon cutlets (680g)
2 medium green apples (300g), sliced thinly
2 green onions, sliced thinly
1 medium red onion (170g), sliced thinly
1 1/2 cups loosely packed fresh mint leaves
3/4 cup loosely packed fresh coriander leaves
1/2 cup (125ml) lemon juice
3/4 cup (110g) roasted unsalted cashews

Palm sugar dressing
1/3 cup (65g) grated palm sugar
2 tablespoons fish sauce
2 teaspoons grated fresh ginger

Sprinkle salt evenly over fish. Cook fish on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired.

Meanwhile, combine apple, onions, mint, coriander and juice in large bowl; pour over half of the palm sugar dressing, toss to combine. Divide fish among serving plates; top with salad, then cashews. Drizzle remaining dressing over fish.

To make the palm sugar dressing, combine ingredients in small saucepan; bring to a boil. Remove from heat; strain. Cool before using.

Do you like tuna? Here’s a yummy Salad Nicoise recipe.

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