Ridiculously simple and rather quick – it’s one of those make ahead meals the morning or night before you want to devour it. Despite the dreaded “make ahead” that we immediately relate to “time consuming” before we even get to the day or night of eating, this dish takes all of 10 minutes to prepare. So if you can allow 10 minutes before you do the school run, dash to work, or even the night before, you can be guaranteed a tasty, speedy dinner later on.
Why make it ahead?
The salmon needs time. By allowing 8-24 hours, you’re decreasing the cook time and perfecting a crispy, chip like skin. Plus.. salad is easy, but remember.. Don’t toss the dressing through until you’re serving or you’ll have sloppy slaw!
4 fillets of salmon, skin on (middle section) |
1 purple cabbage |
3 carrots |
4 spring onions - greens only |
1/4 cup coriander leaves |
3/4 cup pea shoots |
3 long red chilli - |
3 tbsp oyster sauce |
1 tsp garlic infused oil |
3/4 cup rice wine vinegar |
1 tbsp lemon rind |
2 tbsp lime juice |
1 tbsp chilli sauce |
2 cups rock salt |
pepper to season |
1 tbsp smoking powder of choice (optional) |
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