Crispy Skinned HUON Salmon with Chilli Jam & Green Mango Salad


4 HUON salmon fillets
Salt and pepper
Olive oil
10 red chilies
4 shallots
5 cloves garlic -peeled
1 knob ginger -peeled
½ bunch coriander
½ cup palm sugar
Fish sauce, to taste
1 green mango, peeled and finely julienned
2 spring onions, finely sliced
½ bunch coriander – washed and picked
½ bunch Vietnamese mint –washed and picked
1 long red chilli, finely sliced
1 cup bean shoots – thoroughly washed
Juice of 2 limes
1 tblsp fish sauce
1 ½ tsp palm sugar


Blend together the chilies, shallots, garlic, ginger and coriander until finely blended and then add the palm sugar and fry off in a pan for 15-20 minutes. Add fish sauce and lime juice until sweet, salty and sour. Set aside to cool.

Preheat pan to medium heat and place the salmon fillets, skin side down for 6-7 minutes, you want to get that skin super crispy, then turn once only. After a further 4 mins check that its cooked but still pink inside, by pulling a little flesh apart.

Gently combine all of the salad ingredients and separately combine dressing ingredients – checking for taste as you again want to achieve that balance of sweet, salty and sour.To serve; plate the salad, sit the salmon to one side and finally add a teaspoon of chilli jam on top of the salmon