Seared Salmon and Green Mango Salad

15 Oct 2012

The Noodle House team show us how to create a guilt-free Chinese takeaway. Yes, you can ’fess up to eating this one!

Serves 4



4g white peppercorns
28g white sugar
60ml fish sauce 
4 x 80g pieces of skinless salmon fillet

Sweet lime dressing
13g palm sugar
13g white sugar
37ml fish sauce
37ml freshly squeezed lime juice

Mango salad
20ml trans-fat free oil
4 pieces marinated salmon (see recipe)
220g peeled green mango, cut into strips on a mandolin.
20g julienne red chilli
60g sliced banana shallot
20g fresh coriander leaves
12g fresh mint leaves
12g fresh Thai basil leaves
12g Thai chives, 5cm length
100ml sweet lime dressing


1. To make the marinade: Crush the peppercorns with the back of a knife on a chopping board. Place the peppercorns into a bowl. Add the sugar and fish sauce to the bowl and whisk. Once the sugar has dissolved add the fillet to the marinade. Ensure all edges are covered in marinade.

2. To make the lime dressing: Soften the palm sugar in a bain marie. Do not let the sugar touch the water. In a mixing bowl, grate the soft palm sugar. Add the white sugar to the bowl. Pour in the fish sauce and lime juice. Whisk to breakdown the sugars. Once the sugars have dissolved, set aside.

3. To make the salad: Preheat a frying pan over a medium heat. Add the oil. Once the oil is hot add the marinated salmon to the pan, flesh side down and sear. Fry the salmon until both top and bottom are caramelised and the fillet is medium cooked. Remove from the pan and place on kitchen paper to remove excess oil. In a mixing bowl, add the red chilli, shallot and the fresh herbs. Gently mix together and then add the dressing. Add the mango to the mixing bowl and mix with your finger tips. Take the fillet and flake it in the salad bowl. Arrange the salad in a cold soup bowl. Serve with lime dressing.

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