Kitchen HQ Vietnamese salad

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SALMON WITH CORN SAUTE

SERVES 4 PREP 5 MINS + MARINATING COOK 15 MINS

◆ / cup mayonnaise

13

◆ finely grated zest, juice 1 lime

◆ 2 tbsp olive oil

◆ 400g skinless salmon fillets, sliced

◆ sea salt flakes, to sprinkle CORN SAUTE

◆ 2 tbsp olive oil

◆ 1 zucchini, finely chopped

◆ 420g can corn kernels, drained

◆ 250g punnet cherry tomatoes

◆ 2 garlic cloves, sliced

◆ ¼ cup chopped coriander stalks

◆ / cup coriander leaves

13

1 Combine mayonnaise and lime zest. Season to taste.

2 In a shallow dish, combine lime juice and oil. Season. Add salmon, turning to coat. Set aside 5 mins.

3 CORN SAUTE In a frying pan, heat oil on medium. Saute zucchini 1-2 mins. Stir in corn, tomatoes and garlic, saute 2-3 mins. Add stalks and saute 1 min. Season. Toss half the leaves through. Keep warm.

4 Heat a chargrill pan on medium. Pat salmon dry with paper towel and sprinkle with salt. Cook

3-4 mins, then turn and cook 1 min.

5 Arrange salmon on corn saute. Sprinkle with remaining coriander and serve with lime mayonnaise.

Take your taste buds to Vietnam with this fresh summer salad

SERVES 6-8 AS A SIDE First, make your nuoc mam cham. Get yourself a large clean glass jar that can hold around 1 litre of liquid and pour in 1 cup caster sugar dissolved in 1 cup water. Grab 2-3 long red chillis, roughly chopped, and 3 roughly chopped garlic cloves and pop them into a mortar. Pound them up with a pestle until nice and fine. Add a pinch of salt at this point to help create a paste. Transfer the paste to the jar, add 1 cup fish sauce, half a cup of lemon juice and 80ml white vinegar, give it a good shake and you are done! Cook 200g of rice noodles according to the packet instructions. Drain and allow to cool, then roughly chop. Combine 3 cups red and white cabbage, 2 cups shredded carrot, 3 cups mixed lettuce leaves, 2 cups bean sprouts, 1 continental cucumber, sliced and with seeds removed, and a handful of mixed herbs such as basil and mint, plus the chopped noodles, in a large bowl. Add a little nuoc mam cham and toss to coat. Taste and add more until it tastes right to you, then serve straightaway with extra sliced chilli and nuoc mam cham on the side.

This salad is fantastic to take to a barbecue as it works well with all types of grilled meats.

Comte already has subtle flavours of vanilla, so spreading a very thin layer of vanilla paste on the cheese enhances those. Top with roasted sesame seeds to add a crunchy element that balances the sweetness.