Ingredients
- 2 sweet chilli salmon fillets
- 1 lime
- 0.5 mooli, peeled
- 1 radish, finely sliced
- 2 sprigs of salad onions, finely sliced
- 100 g of mange tout peas, trimmed and finely sliced
- 0.5 bulb of fennel, shredded
- 25 g of thai basil, or regular basil
- 50 g of cashew nuts, chopped and toasted
- 50 ml of groundnut oil
- 0.5 red chilli, finely sliced
- 1 tsp of honey
- 1 pinch of sea salt, to season
Method
Step 1
Remove the outer packaging from salmon fillets and pierce a hole in each vacuum pack. Place on a microwavable plate and cook on full power for 4 minutes from frozen. Once cooked, remove the fillets from the packaging and leave to one side to cool.Step 2
Bring a frying pan to a medium heat, and add chopped cashew nuts. Toast until lightly brown, and put aside.Step 3
Using a peeler, create ribbons of mooli and place into a large glass bowl. Add the sliced salad onions, radish and mange tout, plus the shredded fennel, toasted cashew nuts, and half a red chilli, finely sliced.Step 4
Pull the basil leaves from their stalks, roughly tearing the leaves, then chop the stalks and add both to the salad bowl.Step 5
Make a dressing for the salad by adding the juice and zest of 1 lime, 50 ml ground nut oil, a tsp of honey and pinch of sea salt to a lidded glass jar. Replace the lid tightly then shake to combine the dressing, adding more lime and salt to taste.Step 6
Once the salmon has cooled, flake with a fork and add to the salad bowl. Drizzle over the homemade dressing and serve.