Asian Salmon & Nam Prik Dressing
Delicious salmon with a classic Asian dipping sauce.
Servings 2 people
Calories 122kcal
Ingredients
- 2 170g salmon fillets
Beansprout Salad
- 100 g beansprouts
- 1 red chili sliced finely
- 1 spring onion sliced finely at an angle
- 4 snow peas sliced finely lengthways
- 1 handful coriander
- 1 handful mint
- 1 tsp sesame seeds
- 1 tbsp peanuts chopped
- 1 tbsp crispy shallots
Nam Prik
- 3 tbsp fish sauce
- 3 tsp palm sugar
- 1 red chili finely chopped
- 2 cloves garlic crushed
- 1 thumbsized piece ginger grated
- 3 tbsp lime juice
- 2 tbsp coriander finely chopped
Instructions
Nam Prik
- Mix all ingredients together and set aside until ready
Salmon
- Season the salmon with salt and rub in olive oil. Heat oven to 180c
- In a ovenproof frying pan cook the salmon on medium/high heat for 3-4 minutes, flip and cook for a further minute before placing in the oven for 3 -4 minutes *see tips*
Beansprout Salad
- Mix all the ingredients together and set aside
Serving
- Place salad on one side of the plate with salmon next to it. Drizzle the nam prik sauce over salad and salmon!
Notes
Essential Tools
- frying pan
- tongs
- chef knives
- chopping board
- measuring utensils
Tips/Tricks
- fish cooking times will vary depending upon thickness. The best way to cook fish is when frying it watch for the colour to change along the side. Once ½ of the fish turns from bright pink to a more grey/pink colour flip the fish, cook for a minute, and pop in the oven.
- if the fish is very thin ie. A tailpiece you can most likely omit the oven cooking time as it will cook quicker
• If using skin-on salmon ALWAYS cook with skin side down first
• Allow the salmon to rest for a minute or 2 before serving – the same principle as when cooking meat.
Nutrition
Calories: 122kcal | Carbohydrates: 20g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2148mg | Potassium: 463mg | Fiber: 3g | Sugar: 11g | Vitamin A: 708IU | Vitamin C: 95mg | Calcium: 67mg | Iron: 3mg