Crisp salmon with lychee, mint and chilli salad

This is a recipe I found in a food magazine it is absolutely delicious and doesn't take too long or too much effort to make.



Serves:4


Ingredients

4 tbsp fish sauce
2 tsp caster sugar
4 x 180g salmon fillets, without skin
2 tbsp olive oil

Lychee salad
16 lychees, peeled, stones removed and cut in half
10g coriander, roughly chopped
2 tbsp roughly chopped basil leaves
2 tbsp roughly chopped mint leaves plus extra mint sprigs to garnish
½ red chili, deseeded and sliced into thin strips
½ red onion, sliced-I found this was a bit too much a quarter will suffice.
3 tbsp lime juice
2 tbsp fish sauce
1 tsp sugar

Method

1. Prepare a marinade for the salmon by combining the fish sauce and sugar. Coat the salmon in the marinade and chill for 30 minutes.
2. Meanwhile, make the salad. Combine the lychees, coriander, basil, mint, chili and onion. For the dressing, mix together the lime juice, fish sauce and sugar, then pour over the salad and toss to mix.
3. Heat the olive oil in a large frying pan over a medium-high heat. Add the salmon and cook for 3 minutes, then turn and cook for 2 minutes on the other side. Serve with the salad and garnish with a sprig of mint.