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    Bill Granger's Crisp salmon with lychee, mint and chilli salad

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    Bill Granger's Crisp salmon with lychee, mint and chilli salad

    Use tinned lychees if you can't hold of fresh

    • Preparation time: 15 minutes, plus marinating
    • Cooking time: 5 minutes, plus marinating
    • Total time: 20 minutes, plus marinating 20 minutes

    Serves: 4


    • 4 tbsp fish sauce
    • 2 tsp caster sugar
    • 4 x 180g salmon fillets, without skin
    • 2 tbsp olive oil
    • Lychee salad
    • 16 lychees, peeled, stones removed and cut in half
    • 10g coriander, roughly chopped
    • 2 tbsp roughly chopped basil leaves
    • 2 tbsp roughly chopped mint leaves plus extra mint sprigs to garnish
    • ½ red chilli, deseeded and sliced into thin strips
    • ½ red onion, sliced
    • 3 tbsp lime juice
    • 2 tbsp fish sauce
    • 1 tsp sugar


    1. Prepare a marinade for the salmon by combining the fish sauce and sugar. Coat the salmon in the marinade and chill for 30 minutes.
    2. Meanwhile, make the salad. Combine the lychees, coriander, basil, mint, chilli and onion. For the dressing, mix together the lime juice, fish sauce and sugar, then pour over the salad and toss to mix.
    3. Heat the olive oil in a large frying pan over a medium-high heat. Add the salmon and cook for 3 minutes, then turn and cook for 2 minutes on the other side. Serve with the salad and garnish with a sprig of mint.

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