This stunning salad makes for a great light and flavoursome lunch or dinner meal and will wow guests at your next dinner party.
Salmon Salad with Soy Eggs
Serves 4
800g salmon fillets
2 cups shiso (perilla) leaves
1 head butter lettuce
2 long red chilli, deseeded and julienne
1 cup coriander leaves
1 cup mint leaves
1 cup Thai-basil leaves
Dressing
3 chillies, sliced
1 garlic clove, chopped
2 tbsp palm sugar
3 tbsp lime juice
2 tbsp fish sauce
Soy Eggs
4 eggs
4 tbsp soy sauce
Crispy Shallots
2 tbsp vegetable oil
2 garlic cloves, thinly sliced
2 shallots, thinly sliced
¼ ginger, peeled and julienne
Method:
For dressing, place chillies, garlic, palm sugar, lime juice, and fish sauce in the bowl of a food processor; pulse until well combined and sugar dissolves.
For soy eggs, cook eggs in a saucepan of boiling water for 4 minutes, remove from pan and peel shell under cold water. Heat soy in a small frying pan and add eggs, rolling them around gently in soy until it evaporates and eggs have turned brown. Set aside.
To make crispy shallots, heat oil in a small frying pan over medium heat. Add garlic, shallots, and ginger and fry for 2-3 minutes or until golden. Drain on paper towel. Set aside.
Preheat a barbecue or chargrill pan; cook salmon for 2-3 minutes on each side. (Salmon should remain rare in centre.) Let rest for 5 minutes, then break into chunks. Place shiso, lettuce, chilli, coriander, mint, and Thai basil in a bowl. Spoon over dressing; toss to combine.
Serve salad in a serving bowl topped with salmon, soy eggs (halved) and crispy shallots.
