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Crispy Salad of Salmon with Hot and Sour Dressing

Recipe by Ben O'Donoghue

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This simple and stylish fish recipe has an Asian feel to it. You can use this method for most fish although good quality organic salmon is our favourite.

Serves 4

Ingredients

400g salmon fillet portions
100ml vegetable oil
2 table spoons of capers in brine (drained)
Salad garnish
100g cucumber
75g bunch washed coriander
75g bunch washed flat leaf parsley
1 bunch of spring onion
1-2 bird's eye chillies, fresh and finely chopped
2 shallots peeled and thinly sliced
1/2 cup toasted cashew nuts
2 fresh limes
Fish sauce to taste

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Method

Combine the thinly slice the cucumbers, the spring onions cut very thinly on the diagonal and the sliced shallots in to a bowl. Add the coriander the parsley and the chilli finely chopped to the bowl. Toast the cashew nuts and set aside.
Heat the veg oil in a wok and place the salmon skin side down and cook until very crispy, turn the salmon over and remove the skin and set aside.
Start to break the salmon up with a fork or pair of tongs and continue to cook until the salmon is flaked up and starting to go crispy, then add the capers to fry until they are crisp as well. Remove from the wok and drain on absorbent paper. Dress the salad with the juice of two limes and a good splash of fish sauce. Then add the crispy salmon and capers and toasted cashews. Toss lightly and serve in a bowl.

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