Crispy Skin Salmon with Crunchy Asian Salad

Delicious crispy skin salmon paired with a crunchy, fragrant, fresh, herby, Vietnamese inspired salad.

5 from 1 vote

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Course: Dinner, Lunch, Main Course, Salad

Cuisine: Australian, Vietnamese

Keyword: Crispy Skin, Healthy, Healthy Meal, Salmon

Prep Time: 10

Cook Time: 10

Servings: people

Calories: 439kcal

Add sugar, garlic, ginger, shallot, chilli, fish sauce, lime juice and water to a bowl or a jar and stir to combine.
Cover and refrigerate until needed.

For the bok choy slice the lighter green part and leave the darker green part of the leaves whole then add them to a large salad bowl.
Shred cabbage and carrot and add to the bowl.
Pick mint leaves and add to the bowl.
De-string sugar snaps peas then add them, along with coriander and shallots.
Toss salad so all the beautiful colours are mixed together.
Don't add your fried noodles or shallots until just before you serve the salad, otherwise they will go soggy.
Dress you salad just before serving.

Debone your salmon first. Put salmon fillets skin side down on a chopping board or plate and run your finger over the flesh of the fillet, you will be able to feel where the bones are (bones tend to be in the thickest part of the fillet), use a pair of kitchen tweezers to pull the bones out.
Once deboned use 1 tablespoon of oil to coat all four of the salmon fillets and then season with salt and pepper on both sides.
Heat the other tablespoon of olive oil in a large frying pan to medium high heat.
Once oil is hot add the salmon fillets to the pan skin side down (there will be some spluttering so be careful). Use a spatula to hold fillets down for a few seconds so they don't rise up as the skin shrinks.
Cook fillets on skin side for 4 minutes, then turn over and cook on the other side for two minutes.

Add salad to each plate and drizzle with dressing, then add your salmon to the side (skin side up) with some fresh lime or lemon on the side and enjoy.