Jamie's Vietnamese-style salmon salad

The punchy dressing used here will wake up your taste buds! It's a great way to transform leftover cooked salmon into a meal.

Jamie's salmon salad. Credit: Jamie Oliver Enterprises

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 200 g ciabatta or stale bread
• Olive oil
• 200 g fresh or frozen green beans
• 1 thumb-sized piece ginger
• Fresh red chillies, to taste (about 1-1½), chopped
• ¼ cup (60 ml) extra virgin olive oil
• 45 ml white wine vinegar
• 3 tsp (15 ml) low-salt soy sauce
• 1 cucumber
• 1 bunch radishes
• 2 gem lettuces
• 2 apples
• 300 g leftover cooked salmon, plus leftover salmon skin, optional

Instructions

1. Preheat the oven to 180°C (350°F/gas 4).
2. Rip the bread into large rustic croutons or chop into 2 cm chunks, drizzle with olive oil and place on a tray in the oven for around 20 minutes, or until golden and crispy (if you’ve got any salmon skin among your leftovers, pop it in with the croutons to crisp up).
3. Meanwhile, if using fresh beans, trim and halve. Blanch the beans in a large pan of boiling salted water for around 6 minutes if using fresh, or just a couple of minutes if using frozen, until tender. Drain and allow to cool for a minute.
4. Peel the ginger and finely grate into a bowl with the chilli. Add the extra virgin olive oil, vinegar and soy sauce, mix together and put to one side.
5. Halve the cucumber lengthways, scrape out the watery core, then dice. Halve the radishes, cut the lettuces into erratic chunks, finely slice the apples on a mandolin (use the guard!), or by hand using really good knife skills, and put it all into a nice serving bowl with the crispy croutons and salmon skin (if using). Add the beans to the salad and flake in the salmon.
6. Drizzle the dressing over everything, toss together really well, and serve straight away.

This recipe appears in the program Save With Jamie - Series 2; © 2014 Jamie Oliver.

Cook's Notes

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.