Grilled Salmon, Mint & Lychee Salad

Grilled Salmon, Mint & Lychee Salad
Serves 4
This salad is the perfect combination of salty and sweet, cutting through the rich salmon with fresh mint and coriander. I first stumbled across the recipe in Bill Granger’s Everyday Asian which, if you love South-East Asian cuisine like me, is an absolute treasure trove of easy, make-at-home meals. It can be hard to find fresh lychees in New Zealand, but most supermarkets stock the canned variety.
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Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
  1. 4x 150g fillets fresh salmon, skin off
  2. 4tbsp fish sauce
  3. 2tsp caster sugar
  4. 1tbsp sesame oil
  5. 16 lychees, roughly torn into bite-sized pieces
  6. 1 handful coriander, roughly chopped
  7. 1 handful mint, roughly chopped
  8. 1 handful basil, roughly chopped
  9. 1 long red chilli, deseeded and finely chopped
  10. 1 small red onion, thinly sliced
  11. 1 Lebanese cucumber, halved and thinly sliced
  12. Dressing
  13. 3tbsp lime juice
  14. 2tbsp fish sauce
  15. 1tsp caster sugar
  16. 1tsp sesame oil
  1. Combine the fish sauce, caster sugar and sesame oil to make a marinade. Coat the salmon fillets with the marinade and set aside for 30 minutes.
  2. In a salad bowl, combine the lychees, coriander, mint, chilli, red onion and cucumber. Mix the dressing ingredients together and pour over the salad, tossing to mix.
  3. Heat a large non-stick frying pan over medium-high heat. Pan-fry the salmon for 4-5 minutes, turning once, until just cooked and starting to caramelise. Remove the salmon from the pan, break into rough chunks and gently toss through the dressed salad just before serving.
  1. Dairy-free | Gluten-free | Paleo
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