Thai salmon salad
Preparation Time: 40 minutes
Cooking Time: 18 minutes
Serves: 4
| Ingredients | Preparation |
|
Salmon: 600g skinless salmon 2 shallots, thinly sliced ½ bunch coriander leaves 4 spring onions, thinly sliced on an angle 1 butter lettuce 3 tablespoons roasted peanuts, crushed Freshly ground pepper Marinade: 1 tablespoon oyster sauce ½ tablespoon fish sauce ½ tablespoon palm sugar ¼ teaspoon sesame oil Zest of 1 lime Dressing: 1 shallot, finely chopped 1 lemongrass stem, finely chopped 1 long red chilli, seeded and chopped 2 cloves garlic, crushed 1 tablespoon palm sugar, grated 2 tablespoons fish sauce 4 kaffir lime leaves, very thinly sliced Juice of 3 limes |
1. Vacuum seal the fish with marinade on level 1 vacuum and level 2 heat sealing and press start to begin the vacuuming process. 2. Place fish in a preheated combi-steam oven on the Sous-vide function at 57°C and cook the salmon for 18 minutes. 3. Preheat the vario Teppan Yaki cooktop to 200°C. Remove the salmon from the combi-steam oven and gently finish it off, cooking the salmon for 2 minutes each side. Set aside to rest. If using the Teppan Yaki plate accessory, heat the accessory plate to a high temperature and follow the same cooking instructions. 4. To make the dressing, combine all dressing ingredients in a small bowl. 5. Flake the salmon into a bowl. Add the shallots, coriander, spring onions and a little dressing to combine. 6. On a platter, arrange the butter lettuce and spread the salmon mix on top. Sprinkle with peanuts, add freshly ground pepper and drizzle with remaining dressing. |
