zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

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

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    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

    Ingredients

    • 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

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary