Source: Coles Magazine January / February 2016 - Page 53
serves 4 - Prep 15 min (+5 min) - Cooking 15 min
Ingredients
4 (about 100g each) skinless salmon fillets
1 small red onion, very thinly sliced
1 long red chilli, thinly sliced diagonally
1 oak leaf lettuce, leaves separated, coarsely torn
1/2 cup mint leaves
1/2 cup coriander leaves
4 white peaches, stones removed, cut into wedges
2 tablespoons coarsely chopped toasted peanuts
Lemongrass dressing
1/2 stem lemongrass, pale section only, finely chopped
2 teaspoons ginger, finely grated
1/4 cup (60ml) lime juice
1 tablespoon salt-reduced tamari
1 tablespoon brown sugar
1/2 teaspoon sesame oil
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| Image source: Taste.com.au |
Ingredients
4 (about 100g each) skinless salmon fillets
1 small red onion, very thinly sliced
1 long red chilli, thinly sliced diagonally
1 oak leaf lettuce, leaves separated, coarsely torn
1/2 cup mint leaves
1/2 cup coriander leaves
4 white peaches, stones removed, cut into wedges
2 tablespoons coarsely chopped toasted peanuts
Lemongrass dressing
1/2 stem lemongrass, pale section only, finely chopped
2 teaspoons ginger, finely grated
1/4 cup (60ml) lime juice
1 tablespoon salt-reduced tamari
1 tablespoon brown sugar
1/2 teaspoon sesame oil
- To make the lemongrass dressing, place the lemongrass, ginger, lime juice, tamari, sugar and oil in a screw-top jar and shake until well combined.
- Heat a barbecue grill or chargrill on medium. Season the salmon. Cook for 2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Coarsely flake.
- Combine the onion, chilli, lettuce, mint, coriander and peach in a large bowl. Drizzle with dressing. Gently toss to combine.
- Divide the salad among serving plates. Top with salmon and sprinkle with peanuts. Serve immediately.