Perilla leaves are large and purple on one side. They are used in Asian cuisines, and feature in this Vietnamese recipe for salmon salad.
- 200 g salmon fillet, skin on
- 300 g pickled vegetables
- handful water cress
- 5 perilla leaves, sliced
- 5 mint leaves, sliced
- 5 Vietnamese mint leaves, sliced
- 1 tsp fried garlic
- 1 tbsp roasted peanuts, crushed
- 1 tbsp fried red Asian shallots
- 1 birdseye chilli, sliced
- 3 tbsp nuoc mam cham (dipping fish sauce)
- 1 garlic clove, crushed
- 2 tsp caster sugar
- 1½ tbsp fish sauce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 30 minutes
Mix all of the marinade ingredients in a bowl, stirring until the sugar dissolves. Add the salmon and marinate for 30 minutes.
To make the salad, chargrill the salmon over medium-high heat for 3 minutes or until medium rare, making sure it is well coloured on the outside. Allow the salmon to rest for 5 minutes, then flake the flesh into a bowl. Add the remaining salad ingredients except for the peanuts, shallots and chilli. Mix together well and turn out onto a serving platter. Garnish with the peanuts, shallots and chilli and serve with sauce.