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How to make Asian salmon and peach salad

Yield = 4
Prep time: 0:20
Cook time: 0:05
Total time: 0:25

Ingredients

  • 4 (about 100g each) skinless salmon fillets
  • 1 small red onion, very thinly sliced
  • 1 long red chilli, thinly sliced diagonally
  • 1 oak leaf lettuce, leaves separated, coarsely torn
  • 1/2 cup fresh mint leaves
  • 1/2 cup coriander leaves
  • 4 white peaches, stones removed, cut into wedges
  • 2 tablespoons coarsely chopped toasted peanuts

Lemongrass dressing

  • 1/2 stem lemongrass, pale section only, finely chopped
  • 2 teaspoons ginger, finely grated
  • 1/4 cup (60ml) lime juice
  • 1 tablespoon salt-reduced tamari
  • 1 tablespoon brown sugar
  • 1/2 teaspoon sesame oil

Method

  • Step 1 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.
  • Step 2 Heat a barbecue grill or chargrill on medium. Season the salmon. Cook for 2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Coarsely flake.
  • Step 3 Combine the onion, chilli, lettuce, mint, coriander and peach in a large bowl. Drizzle with dressing. Gently toss to combine.
  • Step 4 Divide the salad among serving plates. Top with salmon and sprinkle with peanuts. Serve immediately.