Serves 2
Directions
- 1Generously salt the salmon fillet and let it sit for 15 minutes at room temperature.
- 2Rinse the salmon, pat it dry, and set it aside.
- 3Wash the herbs (cilantro, mint, basil).
- 4Spin the herbs dry in a salad spinner.
- 5Remove the herbs from the salad spinner and place them in a small bowl.
- 6Remove seeds and finely slice the red Fresno chilies.
- 7Finely slice the shallot.
- 8Peel the green mangoes.
- 9Shred the mangoes into fine strips using a julienne peeler or mandoline.
- 10Place the shredded mangoes in a bowl.
- 11Add fish sauce, sugar, lime juice, red Fresno chilies, and 2 garlic cloves into a blender.
- 12Blend until the dressing is smooth.
- 13Pour the dressing into a bowl and set aside.
- 14Rinse the salmon in water.
- 15Pat the salmon dry with a paper towel.
- 16Cut the salmon fillet in half.
- 17Season the salmon with salt.
- 18Heat a pan over medium heat and add neutral oil.
- 19Sear the salmon skin-side down, using a weight to ensure even contact, for 4-5 minutes until crisp.
- 20Flip the salmon and cook through.
- 21Remove the salmon and set it aside.
- 22Wipe the pan clean, add fresh oil, and sauté the remaining 4 chopped garlic cloves over medium-low heat until fragrant.
- 23Add half of the prepared dressing to the pan and reduce it by half.
- 24Return the salmon to the pan and glaze it with the reduced sauce.
- 25In a large bowl, toss the shredded mango with the chopped herbs and sliced shallots.
- 26Dress the mango and herb mixture with the remaining sauce and toss to coat.
- 27Serve the salmon over or beside the salad.
- 28Top with crushed peanuts and fried shallots.
Ingredients
- 1 lbs salmon fillet
- salt
- neutral oil
- 0.5 cup fish sauce
- 0.25 cup sugar
- 3 tbsp fresh lime juice
- 3 red Fresno chilies
- 6 garlic cloves
- 3 green mangoes
- 1.5 cups mixed chopped herbs (Vietnamese coriander, cilantro, and Thai basil)
- fried shallots
- roasted peanuts, crushed
Equipment
roasting pan with racksalad spinnerknifecutting boardpeelerblenderpanspatulabowlchopsticks
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