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Salmon & Cucumber Salad
A summer meal prep staple.
1 red chili, deseeded and sliced
1 garlic clove and same size ginger
1 lime, zest and juice
2 tbsp fish sauce
2 tbsp rice vinegar
2 tsp sesame oil
2 tbsp maple syrup
2 salmon fillets
1 tbsp vegetable or coconut oil
1 large cucumber, sliced or peeled
2–3 cups lettuce, sliced
4 spring onions, finely sliced
1/2 cup mint leaves
1/4 cup finely chopped coriander
Bowlcut Chili Crisp
3 shallots, sliced into rings
2 tbsp corn starch
Vegetable or sunflower oil
- 1. Place the shallot rings into a bowl, add the cornflour and combine with your hands making sure the shallots are coated in the flour.
- 2. Fill a ⅓ of a small saucepan with vegetable or sunflower oil and place on a high heat. When hot add a shallot to test the temperature, if it bubbles its ready. Add the shallots (you might need to do this in two batches). Cook until they go golden then remove with a slotted spoon and place onto a plate topped with kitchen towel then sprinkle with sea salt. Set aside.
- 3. For the dressing, place the ginger, garlic, Bowlcut Chili Crisp, and a pinch of salt in a mortar and pestle. Pound everything until you get a paste consistency then stir in the lime zest and juice. Transfer to a jar or jug and add the fish sauce, rice vinegar, sesame oil and maple syrup. Give everything a good stir/shake. Set aside.
- 4. Season the salmon fillets with a pinch of sea salt. Place a wide saucepan on a medium heat, add the oil and when hot add the salmon fillets skin side up. Press down with a plate and cook for 2 minutes.
- 5. Remove the plate and flip the salmon. Cook for another 2-3 minutes. Remove from the heat and set aside.
- 6. In a large bowl add the cucumber, lettuce, spring onion and herbs. Add the dressing and toss everything together.
- 7. Plate up the salad, add the salmon in chunks, then top generously with Bowlcut Chili Crisp and crispy shallots.
