Now that my freezer is well stocked up with more salmon after a trip to Fassler (the salmon factory at Woodlands Terrace), I’m trying to cook salmon in various ways possible and this recipe is just one of them. I made this Crispy Salmon Salad for my post-gym lunch as I didn’t want something too complicated and time-consuming to prepare (best of all, it’s a no-carb dish with fewer calories!) and made the same as a side salad for the husband for dinner. The sourness from the lime and the saltiness from the fish sauce are a perfect match in this Asian themed salad. The crispiness of the salmon coupled with the crunchiness of the vegetables would probably make anyone who hates vegetables to actually like greens! Totally refreshing and inviting. Enjoy!
Crispy Salmon Salad Recipe
Ingredients (serves 2-3)
1 salmon fillet approx. 300g, skin-on
1 small cucumber, peeled & julienned
1 medium carrot, peeled & julienned
1/2 head iceberg lettuce, sliced
juice of 2 large limes
1/2 tbsp fish sauce
Instructions
1. Heat a little oil in pan and pan-fry the salmon skin-side down till skin is crispy. Flip and fry the other side till the salmon is cooked through.
2. Using a spatula, break the salmon into small bits and continue frying till golden brown and crispy. Remove and set aside.
3. Combine the vegetables and toss thoroughly with lime juice and fish sauce.
4. Transfer the vegetables to a serving dish and sprinkle the crispy salmon bits on top.