# Pan Fried Salmon with Vietnamese Green Mango Salad

This recipe features pan-fried salmon served alongside a refreshing Vietnamese green mango salad, dressed with a flavorful sauce and garnished with fried shallots and roasted peanuts.

- Servings: 2 servings
- Cuisine: Vietnamese
- Category: Salad
- Language: en

## 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

## Instructions

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

## Equipment

- roasting pan with rack
- salad spinner
- knife
- cutting board
- peeler
- blender
- pan
- spatula
- bowl
- chopsticks

## Source

- Original video: https://www.instagram.com/reel/DM8P5l3BzBo/?igsh=MWZlcWdkbnAyMmdhcg==
- Recipe page: https://www.cliprecipe.com/recipe/d7a52507-4c2b-4ce9-a326-d8989a760046
- Extracted: 2025-09-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt