PALM SUGAR SALMON SALADS
Servings: 12
Ingredients
1 tsp NOMU Garam Masala Rub
2 tbsp palm sugar
1 tbsp grated lime zest
1 tbsp lime juice
200g fresh salmon fillet
50g baby salad leaves
50g watercress
50g sugar snaps, blanched and halved lengthways
3 red salad onions, finely sliced lengthways
1 large mild red chilli, seeded and sliced lengthways
DRESSING:
45ml lime juice
45ml palm sugar
30ml fish sauce
Directions
Combine the NOMU Rub, sugar, lime zest and lime juice together and stir well to combine. Spoon over the salmon, coating it on both sides.
Heat a non-stick frying pan over medium-high heat and glaze with a little oil. Fry the salmon at a fairly high temperature for approximately 1 minute on each side. Take care as the sugar tends to burn which will result in a bitter taste. Remove from the pan to prevent further cooking. The outside should be caramelized while the inside still pink.
For the dressing, combine the lime juice, palm sugar and fish sauce together.
Divide the baby salad leaves, watercress, sugar snaps, red onions and chilli between small canape bowls. Break the salmon into bite-sized pieces and arrange on top of the leaves. Drizzle the salads with dressing and serve.
Tip: The dressing and marinade can be made in advance and stored in the fridge.
Ingredients
1 tsp NOMU Garam Masala Rub
2 tbsp palm sugar
1 tbsp grated lime zest
1 tbsp lime juice
200g fresh salmon fillet
50g baby salad leaves
50g watercress
50g sugar snaps, blanched and halved lengthways
3 red salad onions, finely sliced lengthways
1 large mild red chilli, seeded and sliced lengthways
DRESSING:
45ml lime juice
45ml palm sugar
30ml fish sauce
Directions
Combine the NOMU Rub, sugar, lime zest and lime juice together and stir well to combine. Spoon over the salmon, coating it on both sides.
Heat a non-stick frying pan over medium-high heat and glaze with a little oil. Fry the salmon at a fairly high temperature for approximately 1 minute on each side. Take care as the sugar tends to burn which will result in a bitter taste. Remove from the pan to prevent further cooking. The outside should be caramelized while the inside still pink.
For the dressing, combine the lime juice, palm sugar and fish sauce together.
Divide the baby salad leaves, watercress, sugar snaps, red onions and chilli between small canape bowls. Break the salmon into bite-sized pieces and arrange on top of the leaves. Drizzle the salads with dressing and serve.
Tip: The dressing and marinade can be made in advance and stored in the fridge.
Ingredients
1 tsp NOMU Garam Masala Rub
2 tbsp palm sugar
1 tbsp grated lime zest
1 tbsp lime juice
200g fresh salmon fillet
50g baby salad leaves
50g watercress
50g sugar snaps, blanched and halved lengthways
3 red salad onions, finely sliced lengthways
1 large mild red chilli, seeded and sliced lengthways
DRESSING:
45ml lime juice
45ml palm sugar
30ml fish sauce
Directions
Combine the NOMU Rub, sugar, lime zest and lime juice together and stir well to combine. Spoon over the salmon, coating it on both sides.
Heat a non-stick frying pan over medium-high heat and glaze with a little oil. Fry the salmon at a fairly high temperature for approximately 1 minute on each side. Take care as the sugar tends to burn which will result in a bitter taste. Remove from the pan to prevent further cooking. The outside should be caramelized while the inside still pink.
For the dressing, combine the lime juice, palm sugar and fish sauce together.
Divide the baby salad leaves, watercress, sugar snaps, red onions and chilli between small canape bowls. Break the salmon into bite-sized pieces and arrange on top of the leaves. Drizzle the salads with dressing and serve.
Tip: The dressing and marinade can be made in advance and stored in the fridge.
Ingredients
1 tsp NOMU Garam Masala Rub
2 tbsp palm sugar
1 tbsp grated lime zest
1 tbsp lime juice
200g fresh salmon fillet
50g baby salad leaves
50g watercress
50g sugar snaps, blanched and halved lengthways
3 red salad onions, finely sliced lengthways
1 large mild red chilli, seeded and sliced lengthways
DRESSING:
45ml lime juice
45ml palm sugar
30ml fish sauce
Directions
Combine the NOMU Rub, sugar, lime zest and lime juice together and stir well to combine. Spoon over the salmon, coating it on both sides.
Heat a non-stick frying pan over medium-high heat and glaze with a little oil. Fry the salmon at a fairly high temperature for approximately 1 minute on each side. Take care as the sugar tends to burn which will result in a bitter taste. Remove from the pan to prevent further cooking. The outside should be caramelized while the inside still pink.
For the dressing, combine the lime juice, palm sugar and fish sauce together.
Divide the baby salad leaves, watercress, sugar snaps, red onions and chilli between small canape bowls. Break the salmon into bite-sized pieces and arrange on top of the leaves. Drizzle the salads with dressing and serve.
Tip: The dressing and marinade can be made in advance and stored in the fridge.
