Photograph of the finished Salmon Salad with Tropical Fruit

Vietnam · Salad cá hồi trái cây nhiệt đới

Salmon Salad with Tropical Fruit

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Salmon fillet Salmon fillet 1.3 lb
  • Photograph of Ripe mangoes Ripe mangoes 1.1 lb
  • Photograph of Pineapple Pineapple 14.1 oz
  • Photograph of Dragon fruit Dragon fruit 1.1 lb
  • Photograph of Lettuce Lettuce 8.5 oz
  • Photograph of Lime Lime 4
  • Photograph of Fish sauce Fish sauce 3 ¼ tbsp
  • Photograph of Chilli Chilli 4
  • Photograph of Cashews Cashews 2.8 oz
  • Photograph of Vietnamese coriander Vietnamese coriander 2.1 oz

Method

  1. 1 Pan-fry the salmon for 3 minutes on each side, then let it cool and shred it.
  2. 2 Cut the mango, pineapple, and dragon fruit into 2 cm cubes and let them drain in a colander for 10 minutes.
  3. 3 The fruit must be drained before mixing, otherwise the fruit juice will dilute the dressing.
  4. 4 Make the dressing by mixing fish sauce, lime juice, and chopped chili peppers; do not add sugar because the fruit is already sweet.
  5. 5 Gently mix everything together, then sprinkle with roasted cashews and coriander, and finally arrange the salmon on top.
Start cooking