Salads

POM Wonderful Pomegranate Nahm Jin, Crispy Salmon, Green Mango and Shiso Leaf

A spectacular array of colours combine for this show-stopping salad with a difference.

Serves 2 as a main meal or 4 as a side dish.
Prep Time: 30 minutes.
Cooking Time: 5 minutes.

Ingredients

• 3 Qukes® baby snacking cucumbers, sliced
• 5g POM Wonderful pomegranate seeds
• 130g finely sliced green mango
• 180g salmon, fresh
• 14g eschallots, finely sliced
• 8g lemon grass
• 10g long red chilli, finely sliced
• 1 lime leaf, finely chopped
• 5g mint
• Approx 4 shiso leaves, torn

Dressing

• 1/4 cup pomegranate juice
• 1 large chilli
• 1 small bird's eye chilli
• 1 garlic clove
• 1 coriander root
• 2 tbsp palm sugar
• 1 tbsp fish sauce
• 100ml lime juice

Cooking Instructions

• Pound the two chillies, garlic clove and coriander root together to a fine paste. Add the palm sugar, fish sauce, lime juice and pomegranate juice to the paste. Mix.

• Remove salmon skin, fry separately until crispy. Deep fry salmon until crisp on outside but still raw in middle. Slice salmon into bite size pieces.

• Combine salmon with all other salad ingredients. Place on plate, drizzle dressing over, and place crispy skin on top.