Salmon with Chicory and Tomato Salad

    21 minutes

    Salmon fillets, simply fried and served on top of a chicory tomato salad with an unusual vanilla dressing. An easy summer dinner.

    Herbie's Spices

    New South Wales, Australia
    1 person made this

    Serves: 2 

    • 1 vanilla bean
    • 60ml lime juice
    • 1 1/2 tablespoons soft brown sugar
    • 1/2 long red chilli, deseeded and finely chopped
    • 1/2 teaspoon grated ginger
    • 1 tablespoon extra virgin olive oil
    • 200g chicory, trimmed and washed
    • 2 tomatoes, deseeded and finely chopped
    • 2 tablespoons coriander leaves
    • 400g salmon fillet, cut in two

    Preparation:15min  ›  Cook:6min  ›  Ready in:21min 

    1. Split the vanilla bean lengthways and scrape seeds into a small saucepan and add pod with lime juice and brown sugar. Heat gently and stir until sugar has dissolved.
    2. Take 3 tablespoons of this sauce and combine with chilli, ginger and olive oil for salad dressing.
    3. Cut the chicory into 5cm pieces and combine with tomato and coriander leaves. Mix with salad dressing and arrange on plates.
    4. Fry salmon for 3 minutes each side, or until cooked to your liking. It should be quite rare for best flavour.
    5. Place salmon fillet on top of salad and drizzle remaining vanilla sauce on top and serve.

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