Jamie Oliver

Jamie Oliver Vietnamese Salmon Salad

Jamie Oliver Vietnamese Salmon Salad

This easy Vietnamese Salmon Salad by Jamie Oliver is a vibrant, nutritious meal that’s perfect for a quick dinner. With crispy salmon, fresh herbs, and zesty lime, it’s light yet satisfying. Feel free to adjust the veggies or use pantry staples for a simple, delicious dish the whole family will enjoy!

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Ingredients Needed

  • 2 cloves garlic
  • ½ fresh red chilli
  • 2cm (about 0.8 in) piece ginger
  • ½ bunch (15g / 0.5 oz) fresh coriander
  • ¼ cucumber
  • 2 limes
  • 1 tbsp sesame oil
  • 300g (about 10.5 oz) new potatoes
  • 160g (about 5.5 oz) green beans
  • Optional: 1 green teabag
  • 225g (about 8 oz) salmon fillet (skin on, scaled, pin-boned, from sustainable sources)
  • 1 tbsp sesame seeds
  • Groundnut oil (for frying)
  • 2 spring onions

How To Make Vietnamese Salmon Salad

  1. Prepare the Vegetables: Peel and finely slice the garlic and red chilli (deseed if preferred). Grate the ginger. Pick the coriander leaves and finely slice the stalks. Use a fork to scrape grooves into the cucumber, halve it, scoop out the seeds, then slice it into half moons. Place the cucumber in a bowl, squeeze the juice of 1 lime over it, drizzle with sesame oil, and toss to combine.
  2. Cook the Potatoes and Green Beans: Put the new potatoes into a pan, cutting larger ones in half. Cook them in boiling salted water for 12-15 minutes until tender. For the last 4 minutes, add the green beans, then drain and leave to steam dry.
  3. Prepare the Salmon: If using green tea, open the tea bag and sprinkle the contents on a plate. Add a pinch of sea salt and black pepper, then roll the salmon fillet in the mixture until evenly coated.
  4. Toast Sesame Seeds: Heat a non-stick frying pan over medium heat, scatter in the sesame seeds, and toast until golden. Remove the seeds to a bowl and set aside.
  5. Fry the Salmon: Return the pan to the heat and drizzle in 1 tbsp of groundnut oil. Place the salmon fillet skin-side down and fry for around 6 minutes until the skin is golden and crisp. Flip the fillet and cook for about 5 more minutes until just cooked through. Remove the salmon from the pan and let it rest skin-side up.
  6. Fry the Aromatics and Potatoes: Add another 1 tbsp of groundnut oil to the pan. Add the garlic, chilli, ginger, and coriander stalks. Fry for a couple of minutes until golden. Then add the cooked potatoes and lightly crush them with a potato masher. Toss everything together, season to taste with sea salt and black pepper, and fry for another 2 minutes.
  7. Assemble the Salad: Finely slice the spring onions and stir them through the potato mixture with the coriander leaves. Spoon the mixture onto a serving platter. Flake the salmon over the salad, sprinkle with the toasted sesame seeds, and serve with the pickled cucumber and lime wedges.
Jamie Oliver Vietnamese Salmon Salad
Jamie Oliver Vietnamese Salmon Salad

Recipe Tips

  • Ensure the salmon skin is dry before cooking. This helps achieve a crispy, golden skin when frying. Pat it dry with a paper towel to avoid excess moisture.
  • Toast the sesame seeds until golden for extra flavor. Don’t rush this step; the seeds become nutty and fragrant when toasted, adding a delicious crunch to the salad.
  • Lightly crush the potatoes with a potato masher. This step allows the potatoes to absorb the flavors of the dressing and spices, making them more flavourful and tender.
  • Don’t overcook the salmon. Fry the salmon just until the center is cooked through; it will stay moist and tender. Overcooking makes it dry, so use your instincts to judge the timing based on the thickness of the fillet.

How To Store Leftovers?

Allow the leftover salad to cool to room temperature before placing it in an airtight container. It can be stored in the fridge for up to 2 days.

Nutrition Facts

Serving Size: 1 serving (approximately 594g)

  • Calories: 525.1
  • Total Fat: 32.9g
  • Saturated Fat: 5.9g
  • Total Carbohydrate: 29.8g
  • Dietary Fiber: 4.4g
  • Sugars: 5.9g
  • Protein: 29.2g

Try More Jamie Oliver Recipes:

Jamie Oliver Vietnamese Salmon Salad
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Print Recipe

Jamie Oliver Vietnamese Salmon Salad

Author: Imen Dridi Cooking Method:Boiling, Frying Cuisine:British Courses:Salads Recipe Keys: V Vietnamese Salmon Salad
Difficulty:BeginnerPrep time: 30 minutesCook time: 30 minutesRest time: minutesTotal time:1 hour Servings:2 servingsCalories:525.1 kcal Best Season:Suitable throughout the year

Description

This easy Vietnamese Salmon Salad by Jamie Oliver is a vibrant, nutritious meal that’s perfect for a quick dinner. With crispy salmon, fresh herbs, and zesty lime, it’s light yet satisfying. Feel free to adjust the veggies or use pantry staples for a simple, delicious dish the whole family will enjoy!

Ingredients

Instructions

  1. Prepare the Vegetables: Peel and finely slice the garlic and red chilli (deseed if preferred). Grate the ginger. Pick the coriander leaves and finely slice the stalks. Use a fork to scrape grooves into the cucumber, halve it, scoop out the seeds, then slice it into half moons. Place the cucumber in a bowl, squeeze the juice of 1 lime over it, drizzle with sesame oil, and toss to combine.
  2. Cook the Potatoes and Green Beans: Put the new potatoes into a pan, cutting larger ones in half. Cook them in boiling salted water for 12-15 minutes until tender. For the last 4 minutes, add the green beans, then drain and leave to steam dry.
  3. Prepare the Salmon: If using green tea, open the tea bag and sprinkle the contents on a plate. Add a pinch of sea salt and black pepper, then roll the salmon fillet in the mixture until evenly coated.
  4. Toast Sesame Seeds: Heat a non-stick frying pan over medium heat, scatter in the sesame seeds, and toast until golden. Remove the seeds to a bowl and set aside.
  5. Fry the Salmon: Return the pan to the heat and drizzle in 1 tbsp of groundnut oil. Place the salmon fillet skin-side down and fry for around 6 minutes until the skin is golden and crisp. Flip the fillet and cook for about 5 more minutes until just cooked through. Remove the salmon from the pan and let it rest skin-side up.
  6. Fry the Aromatics and Potatoes: Add another 1 tbsp of groundnut oil to the pan. Add the garlic, chilli, ginger, and coriander stalks. Fry for a couple of minutes until golden. Then add the cooked potatoes and lightly crush them with a potato masher. Toss everything together, season to taste with sea salt and black pepper, and fry for another 2 minutes.
  7. Assemble the Salad: Finely slice the spring onions and stir them through the potato mixture with the coriander leaves. Spoon the mixture onto a serving platter. Flake the salmon over the salad, sprinkle with the toasted sesame seeds, and serve with the pickled cucumber and lime wedges.

Notes

  • Ensure the salmon skin is dry before cooking. This helps achieve a crispy, golden skin when frying. Pat it dry with a paper towel to avoid excess moisture.
  • Toast the sesame seeds until golden for extra flavor. Don’t rush this step; the seeds become nutty and fragrant when toasted, adding a delicious crunch to the salad.
  • Lightly crush the potatoes with a potato masher. This step allows the potatoes to absorb the flavors of the dressing and spices, making them more flavourful and tender.
  • Don’t overcook the salmon. Fry the salmon just until the center is cooked through; it will stay moist and tender. Overcooking makes it dry, so use your instincts to judge the timing based on the thickness of the fillet.
Keywords:Jamie Oliver Vietnamese Salmon Salad