Salmon salad with chilli-caramel dressing

title="Salmon salad with chilli-caramel dressing"
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(3) Rate it

• 0:15 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

Make the most of fresh seasonal veg in this asian-inspired dinner idea.

Featured in
Caramel recipes, Nutrition information

Ingredients

• 1 carrot, cut into julienne (matchsticks) (see note)


• 2 zucchinis, cut into julienne


• 1/2 cup red onion, thinly sliced


• 1/2 cup mint leaves


• 1/2 cup coriander leaves


• 2 limes, segmented, juice reserved


• 250g hot-smoked salmon fillets, cut into 2cm pieces

Chilli-caramel dressing

• 110g (1/2 cup) brown sugar


• 60ml (1/4 cup) white vinegar


• 3 cloves garlic, thinly sliced


• 1/2 teaspoon chilli flakes


• 2 teaspoons fish sauce


• 1 lime, juiced

Method

• 
  
  
  Step 1
  
  
  
  
  To make chilli-caramel dressing, combine sugar, vinegar, garlic, chilli and 250ml (1 cup) water in a saucepan over medium heat. Bring to a simmer and cook for 8 minutes or until thickened and reduced. Remove from heat, then stir in fish sauce and lime juice. Loosely cover and leave to cool. Makes 125ml (1/2 cup).
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Place carrot in a colander and pour over boiling water. Refresh in iced water and drain. Place carrot, zucchini, onion, mint and coriander leaves, lime segments and juice in a bowl. Toss to combine.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Divide salad among bowls and top with salmon. Drizzle with chilli-caramel dressing to serve.
  
  
  

• Low fat


• Low kilojoule


• Lower gi

Nutrition

• 949 kj

  Energy




• 3g

  Fat Total




• 1g

  Saturated Fat




• 5g

  Fibre




• 16g

  Protein




• 30mg

  Cholesterol




• 1049.86mg

  Sodium




• 30g

  Carbs (sugar)




• 30g

  Carbs (total)

All nutrition values are per serve

Notes

We cut the carrot and zucchini using an Asian julienne peeler. Available from Asian supermarkets and selected kitchen supply stores.

For a variation, swap salmon for prawns or poached chicken.

• Author: Jessica Brook


• Image credit: Jeremy Simons


• Publication: MasterChef

Source: taste.com.au