Chef Luke Nguyen’s Succulent Char-Grilled Salmon Salad Recipe
Flame-kissed flavour
Luke Nguyen, Executive Chef of Fat Noodle at The Star Brisbane, blends traditional Vietnamese cuisine with innovation. Celebrating 12 years of Fat Noodle, Luke shares his succulent Char-Grilled Salmon Salad: a fresh, flavourful dish inspired by his culinary journey.
CHAR-GRILLED SALMON SALAD INGREDIENTS
200g salmon fillet, skin on
300g pickled vegetables
Handful of watercress
5 perilla leaves, sliced
5 mint leaves, sliced
5 Vietnamese mint leaves, sliced
1 teaspoon fried garlic
1 tablespoon roasted peanuts, crushed
1 tablespoon fried red Asian shallots
1 birds eye chilli, sliced
3 tablespoons nuoc mam cham dipping fish sauce (recipe below)
SALMON MARINADE INGREDIENTS
1 garlic clove, crushed
2 teaspoons caster sugar 1.5 tablespoon fish sauce
NUOC CHAM DIPPING FISH SAUCE INGREDIENTS
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
PROCEDURE
- Mix all the marinade ingredients in a bowl, stirring until the sugar dissolves.
- Add the salmon and marinate for 30 minutes.
- To make the salad, chargrill the salmon over medium-high heat 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 well and turn out onto a serving platter.
- Garnish with the peanuts, shallots, and chilli, then serve.
