This has become a regular meal at our place and I have taken it to a few friends place’s and made it for Christmas day too. Each time it has been a hit. Since there is no cooking involved, simply chopping some veggies, it is quite easy.
Last month I went to Masterchef Live and was given a pamphlet with some recipes on it from Huon. I modified the dressing as I thought the one given was way too salty and had too much soy sauce. Huon are in Tasmania and farm delicious Salmon. Hot smoked Salmon is usually in supermarkets next to the smoked Salmon. It is more opaque than smoked Salmon and comes in regular as well as Sweet Chilli. Tassal is another brand that makes hot smoked Salmon. They have a creole flavour which is awesome. I recommend both brands.
Ingredients (Serves 4)
2 x 150g hot smoked Salmon portions, flaked with a fork
1 red capsicum, 1 carrot & 1 cucumber, all julienned
1/4 red cabbage, thinly sliced
handful of bean shoots
handful of snow pea sprouts
1/2 bunch coriander
1/2 cup spicy peanuts
1 teaspoon chilli powder
Dressing:
3 tablespoons Lime juice
1 Tablespoon tamari
1 Tablespoon fish sauce
1 small red chilli, finely sliced
1 tablespoon grated palm sugar
Method:
1. In a dry frypan heat the peanuts with the chilli powder until coated. Set aside.
2. Place all ingredients into a bowl except the peanuts and toss with the dressing.
3. Place into a serving bowl and garnish with some extra coriander and spiced peanuts.
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