Ingredients
Equipment
Method
- Check the salmon for scales and scrape them off gently; pat the fillets dry with paper towels.
- In a small bowl, mix soy sauce, fish sauce, sugar, and white pepper; adjust to taste.
- Pour the marinade over the salmon and coat it; cover the bowl or transfer salmon to an airtight container and refrigerate overnight.
- The next day, remove the salmon from the marinade and place on a plate or rack; leave uncovered in the fridge for at least 6 hours.
- Finely slice the shallot and spring onions; soak them in ice water for 5 minutes.
- Thinly slice the chili and chop the mint leaves; drain and dry the onions and shallot thoroughly.
- About 40 minutes before cooking, remove the salmon from the fridge and bring to room temperature.
- Preheat the oven to 80°C (175°F).
- Cook salmon skin-side down in a heated skillet with a drizzle of oil for about 4 minutes per side until skin turns golden and crisp, then transfer to the oven for 15 minutes.
- Cut lime in half and grill it cut-side down until caramelized; squeeze over salmon before serving.
Nutrition
Calories: 320kcalCarbohydrates: 9gProtein: 32gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 10mg
Notes
Use fresh, high-quality ingredients for the best results. Don’t rush the marinating process; it's key to developing deep flavors. Skipping the drying step will prevent the skin from crisping up properly. This dish can be prepared ahead by marinating the salmon the night before and prepping salad ingredients in advance.
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