1 red chili, deseeded and sliced
1 garlic clove and same size ginger
1 lime, zest and juice
2 tbsp fish sauce
2 tbsp rice vinegar
2 tsp sesame oil
2 tbsp maple syrup
2 salmon fillets
1 tbsp vegetable or coconut oil
1 large cucumber, sliced or peeled
2–3 cups lettuce, sliced
4 spring onions, finely sliced
1/2 cup mint leaves
1/4 cup finely chopped coriander
Bowlcut Chili Crisp
3 shallots, sliced into rings
2 tbsp corn starch
Vegetable or sunflower oil
Instructions
Place the shallot rings into a bowl, add the corn flour and combine with your hands making sure the shallots are coated in the flour.
Fill a ⅓ of a small saucepan with vegetable or sunflower oil and place on a high heat. When hot add a shallot to test the temperature, if it bubbles its ready. Add the shallots (you might need to do this in two batches). Cook until they go golden then remove with a slotted spoon and place onto a plate topped with kitchen towel then sprinkle with sea salt. Set aside.
For the dressing, place the ginger, garlic, Bowlcut Chili Crisp, and a pinch of salt in a mortar and pestle. Pound everything until you get a paste consistency then stir in the lime zest and juice. Transfer to a jar or jug and add the fish sauce, rice vinegar, sesame oil and maple syrup. Give everything a good stir/shake. Set aside.
Season the salmon fillets with a pinch of sea salt. Place a wide saucepan on a medium heat, add the oil and when hot add the salmon fillets skin side up. Press down with a plate and cook for 2 minutes.
Remove the plate and flip the salmon. Cook for another 2-3 minutes. Remove from the heat and set aside.
In a large bowl add the cucumber, lettuce, spring onion and herbs. Add the dressing and toss everything together.
Plate up the salad, add the salmon in chunks, then top generously with Bowlcut Chili Crisp and crispy shallots.
