Char Grilled Salmon Salad

  • Recipe courtesy of Luke Nguyen
Total Time:
72 hr 52 min
40 min
Inactive Prep:
72 hr
12 min
4 servings


  • Salmon Marinade
  • 1 garlic clove, crushed
  • 2 teaspoons caster (superfine) sugar
  • 1 1/2 tablespoons fish sauce
    • 12 ounces pickled vegetables, recipe follows
    • Handful watercress
    • 5 perilla leaves, sliced
    • 5 mint leaves, sliced
    • 5 Vietnamese mint leaves, sliced
    • 1 teaspoon fried garlic
    • 3 tablespoons Nouc Mam Cham Dipping Fish Sauce, recipe follows
    • 1 tablespoon roasted peanuts, crushed
    • 1 tablespoon fried red Asian shallots
    • 1 birds eye chilli, sliced
    • Pickled Vegetables
    • 2 2/3 cups white vinegar
    • 15 1/2 ounces sugar
    • 2 Lebanese (short) cucumbers
    • 1 carrot
    • 1 small daikon
    • 1 celery stalk
    • 1/2 lemon, cut into thin wedges
    • Nouc Mam Cham Dipping Fish Sauce
    • 3 tablespoons fish sauce
    • 3 tablespoons rice vinegar
    • 2 tablespoons sugar
    • 2 garlic cloves, chopped
    • 1 bird's eye chilli, thinly sliced
    • 2 tablespoons lime juice


    Mix all of the marinade ingredients in a bowl, stirring until the sugar dissolves. Add the salmon and marinate for 30 minutes.

    Preheat a grill to medium-high.

    To make the salad, char grill the salmon for 3 minutes or until medium rare, making sure it is well coloured on the outside. Allow the salmon to rest for 5 minutes, then flake the flesh into a bowl. Add the remaining salad ingredients except for the peanuts, shallots and chilli. Mix together well and turn out onto a serving platter. Garnish with the peanuts, shallots and chilli and serve.

    In a saucepan, combine the rice vinegar, sugar and 1 tablespoon salt, stir well and bring to the boil. Remove from the heat and set aside to cool.
    Cut the cucumbers in half lengthways and scrape out the seeds with a spoon. Cut the cucumber, carrot, daikon and celery into 2 by 1/4 inch batons. Combine the lemon wedges with the vegetables and place in a sterilized* 1 quart plastic or glass container. Pour the cooled pickling liquid over the vegetables to completely submerge them. Cover with a lid, place in the fridge and allow to pickle for 3 days before use.

    Store any leftover pickled vegetables in the fridge for up to 1 week.

    Makes enough for 2 salads

    Combine the fish sauce, rice vinegar, sugar and 1/2 cup of water in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then remove from the heat and allow to cool. To serve, add the garlic and chilli, then stir in the lime juice. Store tightly sealed in a jar in the fridge, for up to 5 days.

    Yield: about 1 cup


    *Sterilizing Jars:

    Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.


    Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

    To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

    Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

    As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.

    After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.