Knives to Use:
Ingredients
- 2 tbs extra virgin olive oil or your preferred oil
- 80g unsalted butter, chopped
- 4 skinless salmon fillets
- 1 small green mango, shredded
- 1 Lebanese cucumber, sliced lengthwise into wedges (Use Santoku Knife)
- 4 mixed baby heirloom radishes, shaved
- 1/4 bunch each mint, coriander & Thai basil, leaves picked
- Lime halves (to serve)
Marinade
- 1 1/4 cup soy sauce
- 1/2 cup brown sugar
- 2 1/2 tbs wasabi paste
Dressing
- 1/2 cup lime juice
- 3 garlic cloves, crushed
- 1 long red chili, seeds removed, finely chopped, plus extra sliced to serve
- 2 1/2 tbs fish sauce
- 1 tbs caster sugar
- 1/2 cup light olive oil
Instructions
1. In order to make the marinade, place all the ingredients in a small saucepan over medium heat and stir until sugar has dissolved. Then move contents to a bowl and chill until cooled completely. Add salmon to the bowl, toss to soak in marinade and flavors then cover with plastic wrap. Leave the salmon marinating for 3-4 hours, turning occasionally, or if time permits, overnight.
2.While your salmon is marinating you can begin putting together your lime dressing. First, place all the ingredients in a small jar. Season to taste and shake well to combine. Put to the side. You can manage the flavor by adjusting the seasonings with sweet, sour and salty, depending on your preference.
3. After the Salmon has been marinated for at least 3-4 Hours, grab a large nonstick pan and place over high heat. Add the oil (your preferred choice) and butter and when butter begins to foam. Take the salmon out from the marinade then place in the frypan, skin-side up. Cook for 2-3 minutes or until caramelized. Turn and cook for a further 1-2 minutes until caramelized. Once both sides are cooked you will then remove from the heat and rest salmon in pan for 5-6 minutes before serving.
4.To make the salad, place all remaining ingredients in a large bowl, add half of the dressing, season to taste and toss to combine.
5.Divide salad among plates and top with the salmon. Add extra chili and lime halves to the dish to serve.