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Chilli Caramel Salmon Salad | Marion's Kitchen

Name: Chilli Caramel Salmon Salad | Marion's Kitchen
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 as a starter (or 4 as a main course*)
Ingredients: ½ cup dried coconut flakes; 4 skinless salmon fillets; sea salt; 1 tbsp vegetable oil; 2 Granny Smith apples, cored, cut into matchsticks; 1 cup fresh mint leaves; ½ cup roughly chopped coriander (cilantro); 1 eschalot, finely sliced; 1 long red chilli, finely sliced; Chilli caramel:; 100g (3.5 oz) shaved palm sugar; 1 tbsp water; 1 tsp kecap manis*; 1 long red chilli, sliced; ½ cup Marion’s Kitchen Vietnamese-style Tangy Dressing; 1 tbsp lime juice

Prep Time

15m

Cook Time

25m

Total Time

40m

This Chilli Caramel Salmon Salad is a perfect combination of sweet, spicy, and savory flavors. Crispy skinless salmon fillets are tossed with coconut flakes, fresh mint, coriander, Granny Smith apples, and a spicy chilli caramel dressing. It's a refreshing and satisfying meal that's easy to make and full of delicious flavors.

Recipe Options

Ingredients

Servings: 8 as a starter (or 4 as a main course*)

Scale:

Scale

0.25

0.5

½ cup dried coconut flakes

4 skinless salmon fillets

1 tbsp vegetable oil

2 Granny Smith apples, cored, cut into matchsticks

1 cup fresh mint leaves

½ cup roughly chopped coriander (cilantro)

1 eschalot, finely sliced

1 long red chilli, finely sliced

100g (3.5 oz) shaved palm sugar

1 long red chilli, sliced

½ cup Marion’s Kitchen Vietnamese-style Tangy Dressing

For the chilli caramel, place all the ingredients except the lime juice in a saucepan over medium-high heat. Bring to a simmer and then cook for 10-12 minutes or until thick and syrupy. Remove from heat and stir through the lime juice.

Meanwhile, toast the coconut in a dry frying pan over high heat until golden brown. Remove from heat and allow to cool. Set aside until later.

Season each piece of salmon generously with salt. Heat the oil in a frying pan over high heat. When the oil is hot, add the fish and cook 3-4 minutes each side or until golden brown and the flesh flakes easily when tested with a fork. Remove from heat and allow to cool slightly.

When the salmon is cool enough to handle but still warm, break into large chunks and place in a large bowl with the toasted coconut, apple, mint leaves, coriander, eschalot, chilli and ¼ cup of the chilli caramel. Gently toss until just combined. Divide the salad among serving plates and drizzle with a little extra chilli caramel.

Chilli Caramel Salmon Salad | Marion's Kitchen

Ingredients

Chilli Caramel

Steps

Nutrition Facts

Chilli Caramel Salmon Salad | Marion's Kitchen

Ingredients

Chilli Caramel

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts