Vietnamese Salmon Salad

Informations supplémentaires

25 min. | 494 kcal | easy | Spicy | Printable version

1. Setup Caution hot pepper! In case of sensitive skin, use gloves to handle the ingredient. Remove the seeds for a less strong taste. Cut the carrot into sticks. Chop the garlic, the cashews and the chili pepper. Cut the lettuce into thin strips. Cut the cucumber into slices. Separate the cilantro and the mint leaves from the stems. Cut the lime in half.

2. Cook the vermicelli Bring a pot of water to a boil. Add the vermicelli and cook for 3-4 minutes. Drain, rinse under cold water and reserve.

3. Cook the fish In a pan over medium-high heat, add a drizzle of olive oil. Season the salmon fillets with salt and pepper. Cook for 2-3 minutes on each side. Once cooked, remove the skin and break into pieces.

4. Make the sauce In a bowl, combine the garlic, the chili peppers, to taste (caution! spicy), the maple syrup, the fish sauce and the lime juice.

5. Plate your dish Serve the salmon with vermicelli, the lettuce, the carrots, the cucumbers, the herbs, the cashews and the sauce. Bon appétit!

2unitSalmon Fillets

1unitRomaine Lettuce Heart(s)

1unitFresh Mint and Cilantro

20gCashews

30mlMaple Syrup

1unitPencil Hot, Piments forts

1unitGarlic Clove(s)

1unitCarrot(s)

1unitLebanese Cucumber(s)

1unitLime

15mlFish Sauce

50gRice Vermicelli

What you need Pot, Strainer, Bowls. Pan.

494 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 62g

21%

fat 13g

20%

cholesterol 74mg

25%

fiber 3g

12%

protein 31g

saturated 3g

15%

sodium 886mg

37%

sugar 15g

trans 0g