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Crispy Salmon and Asian Herb Salad with Tamarind-Caramel Dressing
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Asian food is all about balancing sweet, salty and sour flavours and this caramel dressing does just that. The tamarind offers a sourness and the fish and soy sauce chip in with their saltiness. Salmon has a really gutsy flavour so it pairs up well with this dark dressing, which is as thick as treacle.
A touch of residual sugar in this wine helps parry the sweetness of the dressing, while having enough exotic fruit to cope with the meatiness of the fish.
Typical values per serving:
This recipe was first published in July 2006.