Fragrant Salmon Salad

1. 1

   Combine shallots, lime juice, brown sugar and fish sauce. Set aside for 10 mins, until shallots are transparent.

2. 2

   Heat a large frying pan over high heat. Coat salmon in oil then sprinkle with black pepper. Cook, skin-side down, for 3-4 mins, until crisp. Flip over and cook for 2-3 mins, until cooked to your liking. Let rest for 5 mins then flake into pieces with a fork.

3. 3

   Meanwhile, combine herbs, kaffir lime leaves and cucumbers. Add peanut oil, shallot mixture and salmon and toss to combine. Top with chili and green onion. Serve with lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.