This vibrant, Vietnamese-inspired salad is a masterclass in balance and texture. Succulent, flaky salmon is glazed with a spicy-sweet chili caramel and paired with crisp apple matchsticks, a riot of fresh herbs, and nutty toasted coconut. The result is a dish that is simultaneously rich and refreshing, making it a stunning choice for an elegant starter or a satisfyingly light main course.
Why You’ll Love This Salad:
- A Symphony of Textures: Enjoy the contrast of tender salmon, crisp apple, crunchy coconut, and fresh herbs in every bite.
- Complex, Balanced Flavors: The homemade chilli caramel delivers a perfect blend of sweet, spicy, and salty, cutting through the richness of the fish.
- Visually Stunning: The vibrant green herbs, red chilli, and golden salmon create a beautiful plate that’s perfect for entertaining.
- Make-Ahead Friendly: Key components like the chilli caramel and toasted coconut can be prepared in advance, making assembly a breeze.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Serves: 4 as a main course, 8 as a starter
- Difficulty: Intermediate
Ingredients
For the Chilli Caramel (makes extra):
- 100g (3.5 oz) shaved palm sugar (or substitute light brown sugar)
- 1 tablespoon water
- 1 teaspoon kecap manis (see note below)
- 1 long red chilli, finely sliced (deseed for less heat)
- ½ cup Marion’s Kitchen Vietnamese-style Tangy Dressing (or a mix of 3 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp rice vinegar, and 1 tbsp sugar)
- 1 tablespoon fresh lime juice
For the Salad:
- ½ cup dried coconut flakes (unsweetened)
- 4 skinless salmon fillets (about 150-180g / 5-6 oz each)
- Sea salt
- 1 tablespoon vegetable oil (or other high-heat oil like grapeseed)
- 2 Granny Smith apples, cored and cut into matchsticks
- 1 cup fresh mint leaves, loosely packed
- ½ cup fresh coriander (cilantro) leaves and stems, roughly chopped
- 1 eschalot (or ¼ red onion), very finely sliced
- 1 long red chilli, finely sliced (for garnish)
Equipment
- Medium saucepan
- Large frying pan
- Small dry skillet (for toasting coconut)
- Large mixing bowl
- Tongs and a wooden spoon
Step-by-Step Instructions
Step 1: Craft the Chilli Caramel
- In a medium saucepan, combine the shaved palm sugar, water, kecap manis, sliced chilli, and the ½ cup of Vietnamese-style tangy dressing.
- Place the pan over medium-high heat and bring to a simmer, stirring occasionally to help the sugar dissolve.
- Once simmering, reduce the heat to medium and let it cook for 10-12 minutes. It will bubble and reduce into a thick, glossy syrup. To test, dip a spoon in—the caramel should coat the back of it.
- Remove the pan from the heat and immediately stir in the 1 tablespoon of fresh lime juice. This will brighten the flavor and stop the cooking process. Set aside to cool slightly. It will continue to thicken as it cools.
Step 2: Toast the Coconut
- Place a dry skillet over high heat. Add the coconut flakes and toast, shaking the pan frequently, for 1-2 minutes until they turn a fragrant, golden brown. Watch closely, as they can burn quickly.
- Immediately transfer the toasted coconut to a plate to cool completely. This prevents them from overcooking in the hot pan.
Step 3: Cook the Salmon to Perfection
- Pat the salmon fillets completely dry with paper towels. Generously season both sides with sea salt.
- Heat the vegetable oil in a large frying pan over high heat until it shimmers.
- Carefully place the salmon fillets in the hot pan. Cook for 3-4 minutes without moving them, until a golden-brown crust forms.
- Flip the fillets and cook for another 2-4 minutes on the other side, depending on thickness. The salmon is done when it flakes easily with a fork but is still slightly translucent in the very center. For a more well-done fillet, cook for an additional minute.
- Remove the salmon from the pan and let it rest for 5 minutes. It will continue to cook from residual heat.
Step 4: Assemble the Salad
- Once the salmon is cool enough to handle but still warm, use your hands or a fork to break it into large, rustic chunks.
- In the large mixing bowl, combine the warm salmon, most of the toasted coconut (reserve some for garnish), apple matchsticks, mint leaves, coriander, sliced eschalot, and the fresh red chilli.
- Pour about ¼ cup of the prepared chili caramel over the salad. Using your hands or two large spoons, toss the salad very gently until everything is just combined and coated in the caramel. Overmixing will break the salmon down too much.
Step 5: Serve with Flair
- Divide the salad elegantly among serving plates.
- Drizzle a little extra chili caramel over the top and finish with a final sprinkle of the reserved toasted coconut. Serve immediately.
Chef’s Notes & Expert Tips
- Salmon Skin-On? While the recipe calls for skinless, you can use skin-on fillets. Start by searing the skin side for 4-5 minutes until ultra-crisp, then flip to finish cooking.
- Preventing Brown Apples: To keep your apple matchsticks from browning, toss them in a small bowl with a teaspoon of the lime juice from the dressing component before adding to the salad.
- The Power of Resting: Allowing the salmon to cool slightly before breaking it apart is crucial. It lets the proteins relax, ensuring large, beautiful chunks instead of a crumbled mess.
- Adjusting the Heat: Control the spice level by removing the seeds from the chillies in the caramel and the garnish, or by adding a fresh chilli like a bird’s eye for more intense heat.
Serving & Storage
- As a Main Course: For a heartier meal, keep the salmon fillets whole. Place a bed of the apple and herb salad on each plate, top with a whole glazed salmon fillet, and drizzle with extra caramel.
- Make-Ahead: The chili caramel can be made and stored in a jar in the refrigerator for up to 2 weeks. The coconut can be toasted a day ahead and kept in an airtight container at room temperature.
- Storing Leftovers: This salad is best enjoyed immediately. Leftovers can be stored in the fridge for a few hours, but the herbs will wilt and the apples may soften.
Ingredient Notes
- Kecap Manis: This Indonesian sweet soy sauce is irreplaceable for its unique, molasses-like flavor. Find it in the Asian aisle of supermarkets or at specialty grocers.
- Palm Sugar: Prized for its complex caramel flavor, it can be substituted with an equal amount of light brown sugar or coconut sugar.
- Eschalot: Also known as French shallot, it has a milder, more delicate flavor than a regular onion. A very finely sliced red onion is the best substitute.
