Huon Salmon Gado-Gado

A this light and tasty take on an Indonesian classic, Gado-gado. way to enjoy Indonesian food. Unlike most salads, you arrange the ingredients rather than mixing them together. Traditionally it would be topped with an egg, but with the most amazing, fresh local salmon at your disposal, this Huon Salmon version is sure to become an instant classic in your house.

Watch the recipe video on the Better Homes & Gardens website here.

Courtesy of Better Homes and Gardens | Fridays 7:00pm on Channel 7

Preparation:: 15 Minutes
Cooking:: 10 Minutes
Serves:: 4

Ingredients

500g Huon Salmon Fillet (skin off, diced)
1 Tbsp sesame oil
2 cups green beans
120g rice vermicelli noodles
4 cups wombok, shredded
2 Lebanese cucumbers, cut into matchsticks
1 red onion, sliced
2 cups bean sprouts, trimmed
2 cups mixed Asian herbs (coriander, Thai basil, mint)
1 cup roasted peanuts
4cm piece ginger
4 garlic cloves
1 green chilli
2 limes, juiced
2 Tbsp palm sugar
2 Tbsp light soy sauce
Prawn crackers and fried shallots, to garnish

Method

1

Mix the salmon with the sesame oil then set aside. Blanch the beans in boiling salted
water until just tender then refresh in iced water. Split lengthways. Cook the rice vermicelli
noodles in boiling salted water until tender, then drain and refresh in iced water. Drain
again
2

Arrange the wombok, beans, noodles, cucumber, onion, sprouts and herbs in neat
segments in serving bowls. Scatter with half the peanuts.
3

Put the remaining peanuts, ginger, garlic, chilli, lime juice, palm sugar and soy sauce in a
blender and puree until smooth.
4

Fry the salmon pieces in a large non-stick frying pan for 5 minutes, until beginning to
crisp. Arrange on top of the salad, then drizzle with dressing. Garnish with prawn crackers
and fried shallots.