A vibrant summer salad where East meets West: silky marinated salmon dances with zesty citrus, creamy avocado and tangy feta, crowned with crispy wonton and umami-rich black vinegar dressing.

Executive Sous Chef Tống Văn Khoái from Mövenpick Hotel Hanoi Centre

Ingredients:

Marinated salmon

• 120g salmon fillet
• 1 tbsp table salt
• 1tbsp white sugar
• 15g lemon zest
• Juice of 1 lime
• ½ tsp black peppercorns

Cantonese black vinegar dressing

• 3tbsp Chinese black vinegar
• 2tbsp extra virgin olive oil
• 1tsp Dijon mustard
• 1tsp light soy sauce
• 1tsp honey

Salad & Garnish

• 50g romaine lettuce, torn
• 30g arugula, whole
• 50g Australian orange segments
• 50g cherry tomatoes, halved
• 20g feta cheese, crumbled
• 20g avocado, diced
• 10g Kalamata olives
• 4 wonton skins, fried until crisp
• Fresh mint and coriander, to garnish

Marinated Salmon with Cantonese Black Vinegar Drizzle

Preparation:

Cure the salmon

• Rub salmon with salt, sugar, lemon zest and cracked peppercorns. Chill for 20 minutes. Rinse thoroughly, pat dry and slice thinly against the grain.

Craft the dressing

• Whisk black vinegar, olive oil, Dijon, soy sauce and honey until emulsified.

Fry wonton crisps

• Cut wonton skins into ribbons. Fry in hot oil for 30 seconds until golden. Drain on paper towels.

Assemble the salad

• Toss romaine, arugula, orange, tomatoes, avocado and olives gently. Arrange salmon slices over greens. Scatter feta, herbs and wonton crisps.

Serve

• Drizzle dressing over salad just before serving.

Marinated Salmon with Cantonese Black Vinegar Drizzle is part of the summer menu at O Macanese restaurant, Mövenpick Hotel Hanoi, 83A Lý Thường Kiệt Street, Hoàn Kiếm, Hà Nội. For reservations, please dial +84 24 3822 2800. VNS