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7 Minutes to Making Perfect Crisp salmon, lychee, coriander &chilli salad

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Crisp salmon, lychee, coriander &chilli salad

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Below are the ingridients that are needed to produce a delicious Crisp salmon, lychee, coriander &chilli salad:

  1. Get 4 tbsp of fish sauce.
  2. Provide 3 tsp of caster sugar.
  3. Get 4 of skinless salmon fillets.
  4. Take 3 tbsp of light flavoured oil.
  5. Provide 300 g of mangetout.
  6. Get 1 of small cucumber,finely sliced.
  7. You need 20 of lychee,pelled,stoned,and torn in half or 565g tin drained.
  8. Use Handful of coriander leaves.
  9. Prepare Handful of basil leaves.
  10. Provide 2 of red chillies,de-seeded and julienned.
  11. Prepare 1/3 of red onion,thinly sliced.
  12. Get 2 tbsp of lime juice.
  13. Provide 2 tbsp of fish sauce.

Ready with the ingridients? Below are the instructions on producing Crisp salmon, lychee, coriander &chilli salad:

  1. Prepare a marinade for salmon by combining the fish sauce and 2 tsp of the sugar. Place the salmon in the marinade and refrigerate for 10 min.
  2. Heat the oil in a large frying pan over medium-high heat and cook the salmon for 1 Min on each of four each side and set aside.
  3. Blanch the mangetout in boiling water for 30 seconds,drain and refresh under cold water. Combine with the cucumber, lychees,coriander,basil,chilli and onion in a serving bowl. Break up the salmon and scatter over the top.
  4. Mix together the lime juice,fish sauce and the remaining sugar. Pour over the salad and toss gently to serve.

Salmon is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain. This wild coriander with small leaves is a type of micro-green rather than a variety of cress. Believed to have originated in India, it grows densely in boxes. It is aromatic, with a strong citrus and pepper flavour. Season the salmon with salt and pepper.

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