Salmon Salad with Soy Eggs


Salmon Salad with Soy Eggs

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


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


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.


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