Thai Style Salmon Salad
INGREDIENTS:
2 x 200g (7.05 oz) skinless salmon filllets
1 tbsp vegetable oil
½ small onion, sliced
1 long cucumber, sliced
¼ cup finely chopped coriander (cilantro)
¼ cup finely sliced green onions
½ cup mint leaves
chilli flakes to taste (optional)
sea salt
Dressing:
1 long red chilli, sliced
1 small garlic clove
1 tsp grated ginger
3 tbsp fish sauce
3 tbsp lime juice
2 tbsp palm sugar
Sliced mango—optional but delicious on top!
DIRECTIONS:
For the dressing, place the chilli, garlic, ginger and a pinch of salt in mortar. Use a pestle to pound to a rough paste. In a small bowl combine the chilli paste you just made, fish sauce, lime juice and palm sugar.
Season the salmon fillets with salt. Heat a frying pan over high heat. When the pan is hot, add the oil to the pan. Then add the salmon fillets and place a saucepan lid on top of the salmon so that the fillets are gently pressed to the bottom of the pan and to prevent oil splatter. Cook for 2-3 minutes each side or until cooked to your liking. Transfer to a plate to rest until cool enough to handle with your fingers.
Place the onion and cucumber in a large bowl. Flake the salmon into large chunks and add to the bowl. Add the coriander, spring onion and mint. Add the dressing. Toss gently to combine. Add chilli flakes to taste and sliced mango if desired.