How to Make Quick Crisp salmon, lychee, coriander &chilli salad

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The ingredients needed to make Crisp salmon, lychee, coriander &chilli salad:

1. Get 4 tbsp fish sauce
2. Get 3 tsp caster sugar
3. Take 4 skinless salmon fillets
4. Take 3 tbsp light flavoured oil
5. Make ready 300 g mangetout
6. Get 1 small cucumber,finely sliced
7. Take 20 lychee,pelled,stoned,and torn in half or 565g tin drained
8. Make ready Handful coriander leaves
9. Make ready Handful basil leaves
10. Prepare 2 red chillies,de-seeded and julienned
11. Prepare 1/3 red onion,thinly sliced
12. Take 2 tbsp lime juice
13. Take 2 tbsp fish sauce

Combine cilantro shallots, oil, cumin, coriander, salt and pepper in a small bowl, stirring to form a paste. (can be made ahead of time). I think that was a good amount of topping, just enough to form a. Salmon skin is the bacon of the sea. That notion rings especially true in this recipe, where it's seasoned with soy sauce and light brown sugar.

Instructions to make Crisp salmon, lychee, coriander &chilli salad:

1. Prepare a marinade for salmon by combining the fish sauce and 2 tsp of the sugar. Place the salmon in the marinade and refrigerate for 10 min
2. Heat the oil in a large frying pan over medium-high heat and cook the salmon for 1 Min on each of four each side and set aside
3. Blanch the mangetout in boiling water for 30 seconds,drain and refresh under cold water. Combine with the cucumber, lychees,coriander,basil,chilli and onion in a serving bowl. Break up the salmon and scatter over the top
4. Mix together the lime juice,fish sauce and the remaining sugar. Pour over the salad and toss gently to serve

Salmon skin is the bacon of the sea. That notion rings especially true in this recipe, where it's seasoned with soy sauce and light brown sugar. Combine prawns, lychees, coriander leaves, snow pea shoots or sprouts and sliced snow peas on a bed of lettuce leaves. Drizzle dressing over salad, scatter with shallots, if using, and serve immediately. tip: lychees are very perishable, so store them in a plastic bag in the fridge for up to a week. Sprinkle with half the crushed coriander seeds and broil for two minutes, or until just firm.

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