The salmon salad recipe that will have you craving more salad! | Vietnamese Salmon Salad

salmon

🥗Healthier: trout

💰Cheaper: canned tuna

Trout is lower in calories and canned tuna is budget-friendly.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in sodium and salt is a common substitute.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide similar crunch with fewer allergens.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a heart-healthy alternative, while canola is budget-friendly.

Combine the ingredients for the quick pickled carrots and daikon. Set aside while you prepare the other ingredients.

Whisk together the ingredients for the nuoc cham dressing.

Season the salmon fillets with salt.

Heat a large frying pan over high heat. When the pan is hot, add the oil. Then add the salmon and sear for about a minute or until a golden crust forms. Then sear on the other side for a minute.

Now turn the heat down to low and cook for about 4 minutes (for medium and juicy), flipping every so often, or until cooked to your liking.

Transfer the salmon to a plate to cool down slightly.

In a large bowl, add the watercress, a handful of quick pickled carrots and daikon, chilli, mint, shiso and peanuts.

Flake the salmon into large chunks and add into the mix.

Drizzle with about half of the nuoc cham dressing. Gently toss, adding more dressing to taste.

Transfer to a serving plate and sprinkle over the crispy fried shallots.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens