Thursday, April 25, 2013

Thai or Khmer Salmon Salad

Thai or Khmer Salmon Salad

You need fresh salmon to do this salad for the best taste. As many Asian make fish salad they usually make it raw by squeeze it with lime juice, but I am not a raw fish eater so I do it my way :) Do not mix the salad until you ready to eat, you can make everything ahead of time and refrigerate but as soon as you mix the salad you have to eat it. This recipe needs to be salty sour and very spicy.

Half of small fresh salmon no bone thinly slices set aside in a bowl
Bring a pot of water to a boil then pour it over the salmon let it sit just for 50 second drains the water out set aside. (Make sure you handle the salmon gently or else the meat will be mushy.)

Julienne the following vegetables
1/4 cup of red bell pepper
1/4 cup of yellow bell pepper
1/4 cup of red or white onion
1/4 cup of cucumber or Thai round eggplant

2 T of Roasted Rice
2 T of minced lemongrass with kaffir lime leaves (this is optional sometime I do without)

Herbs for the salad, you can mix any kind of herb you like
1/2 cup of mints
1/2 cup of cilantro
1/2 cup of Vietnamese mint
1/2 cup of Thai Basil

For the dressing (do mix according to your taste)
1 T of minced shallots
1 T of minced garlic
2 limes juice
4 to 5 T of fish sauce
1 T of sugar more or less up to you
5 fresh Thai chilies minced
Mix the dressing half an hour ahead for the flavor

When ready to serve put the salmon and sprinkle roasted rice and lemongrass in a salad bowl then add half of the dressing to it
Next add all the vegetables and more dressing if needed (do handle it gently when you mix the salad)
Garnish with herbs mix and serve.


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