Asian Salmon and Peach Salad

Ingredients

4 x 100 g skinless salmon fillets
1 red onion, very thinly sliced
1 long red chilli, thinly sliced diagonally
1 oak leaf lettuce, leaves separated, coarsely torn
1/2 cup mint leaves
1/2 cup coriander leaves
4 white peaches, stones removed, cut into wedges
2 Tbs coarsely chopped toasted peanuts

Lemongrass dressing:

1/2 stem lemongrass,pale section only, finely chopped
2 tsp finely grated ginger
1/4 cup (60mL) lime juice
1 Tbs salt-reduced tamari
1 Tbs brown sugar
1/2 tsp sesame oil

Method

To make the lemongrass dressing, place the lemongrass, ginger, lime juice, tamari, sugar and oil in a screw-top jar and shake until well combined.

Heat a barbeque grill or char-grill on medium. Season the salmon. Cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Coarsely flake.

Combine the onion, chilli, lettuce, mint, coriander and peach in a large bowl. Drizzle with dressing. Gently toss to combine.

Divide the salad among serving plates. Top with salmon and sprinkle with peanuts. Serve immediately.

Credits: Coles

Photo Credits: Coles