Recipe courtesy of Asian Food Network
Though salmon may not be a common ingredient in Thai dishes, it has been gaining popularity with its health benefits.
This salmon larb hits all the right notes with its spicy and tangy elements, a refreshing twist to this local dish for sure!
This recipe creates two servings.
Ingredients
- 150g salmon
- ½ tsp rice bran oil
- 1 ½ tbsp fish sauce
- 1 tbsp sugar
- 1 ½ tbsp lime juice
- 2 tsp chili flakes
- 1 ½ tbsp toasted rice
- 20g shallot (sliced)
- 10g spring onion (sliced)
- 10g sawtooth coriander (sliced)
For serving:
- Lettuce
- Mint
- Deep-fried dried chilies
Directions
1) Sear the salmon
- Cut salmon into bite-size pieces and sear in the pan with oil to your desired doneness.
- Cook salmon to your desired doneness or use sashimi grade salmon if eaten raw.
- Note: Be sure to use firm fish that will not break apart during cooking.
2) Toss salmon in dressing
- Combine fish sauce, sugar and lime juice.
- Add cooked salmon, toasted rice, chili flakes, shallot, spring onion and sawtooth coriander, toss lightly.
Plate and serve
- Plate the salmon larb and serve with lettuce, mint and deep-fried dried chili.
Asian Food Network
