Vietnamese Salmon Salad
with vermicelli, cucumbers, carrots, lettuce and nuoc cham sauce
Informations supplémentaires
25 min.
|
494 kcal
|
easy
|
|
Printable version
1. Setup
Caution hot pepper! In case of sensitive skin, use gloves to handle the ingredient. Remove the seeds for a less strong taste. Cut the carrot into sticks. Chop the garlic, the cashews and the chili pepper. Cut the lettuce into thin strips. Cut the cucumber into slices. Separate the cilantro and the mint leaves from the stems. Cut the lime in half.
2. Cook the vermicelli
Bring a pot of water to a boil. Add the vermicelli and cook for 3-4 minutes. Drain, rinse under cold water and reserve.
3. Cook the fish
In a pan over medium-high heat, add a drizzle of olive oil. Season the salmon fillets with salt and pepper. Cook for 2-3 minutes on each side. Once cooked, remove the skin and break into pieces.
4. Make the sauce
In a bowl, combine the garlic, the chili peppers, to taste (caution! spicy), the maple syrup, the fish sauce and the lime juice.
5. Plate your dish
Serve the salmon with vermicelli, the lettuce, the carrots, the cucumbers, the herbs, the cashews and the sauce. Bon appétit!
2unitSalmon Fillets
1unitRomaine Lettuce Heart(s)
1unitFresh Mint and Cilantro
20gCashews
30mlMaple Syrup
1unitPencil Hot, Piments forts
1unitGarlic Clove(s)
1unitCarrot(s)
1unitLebanese Cucumber(s)
1unitLime
15mlFish Sauce
50gRice Vermicelli
What you need
Pot, Strainer, Bowls. Pan.
494 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
62g
21%
fat
13g
20%
cholesterol
74mg
25%
fiber
3g
12%
protein
31g
saturated
3g
15%
sodium
886mg
37%
sugar
15g
trans
0g