Name: Salmon cutlets with green apple salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 teaspoon sea salt; 4 (1kg) salmon cutlets; 2 medium green apples (300g), sliced thinly; 2 green onions, sliced thinly; 1 medium red onion (170g), sliced thinly; 1 1/2 cup fresh mint leaves, loosely packed; 3/4 cup fresh coriander leaves, loosely packed; 1/2 cup (125ml) lemon juice; 3/4 cup (120g) roasted unsalted cashews; Palm sugar dressing; 1/3 cup (90g) grated palm sugar; 2 tablespoon fish sauce; 2 centimetre piece fresh ginger (10g), grated

Ingredients

1/2 teaspoon sea salt

4 (1kg) salmon cutlets

2 medium green apples (300g), sliced thinly

2 green onions, sliced thinly

1 medium red onion (170g), sliced thinly

1 1/2 cup fresh mint leaves, loosely packed

3/4 cup fresh coriander leaves, loosely packed

1/2 cup (125ml) lemon juice

3/4 cup (120g) roasted unsalted cashews

Palm sugar dressing

1/3 cup (90g) grated palm sugar

2 tablespoon fish sauce

2 centimetre piece fresh ginger (10g), grated

Method

1.Combine ingredients for palm sugar dressing in small saucepan, bring to a boil. Remove from heat, strain. Cool to room temperature.

2.Sprinkle salt evenly over fish. Cook fish on heated oiled grill plate (or grill or barbecue) until browned and cooked as desired.

3.Combine apple, onions, mint, coriander and juice in large bowl, pour over half of the palm sugar dressing, toss to combine.

4.Divide fish among serving plates; top with salad then cashews. Drizzle with remaining dressing.

You can also use ocean trout fillets in this recipe. Cooking times will change slightly for each different kind and thickness of fish you select. Salmon and ocean trout are at their best if slightly underdone. Don’t slice the apples until you are ready to toss the salad with the dressing because the flesh will brown when exposed to air.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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