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Spicy
Salmon Salad, Thai Style
(LAP SALMON)
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INGREDIENTS
:
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Grilled salmon
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1.5 |
lbs. |
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Shallots, peeled and sliced thin |
1 |
cup |
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Onion, sliced thin
|
2 |
tbsp. |
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Mint leaves
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1/2 |
cup |
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Toasted raw rice
kernels, ground
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3 - 4 |
tbsp. |
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Red chili powder
|
1 - 2 |
tbsp. |
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Fish sauce
|
1/4 |
cup |
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Fresh lime juice
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1/3 |
cup |
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Red spur chili peppers, sliced
|
2 |
tbsp. |
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Chopped fresh galangal
(optional) |
3 |
tbsp. |
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(4 servings)
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1. Baste the pieces of salmon lightly with vegetable oil and
grill until cooked. Take off heat
and let cool.
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2. With a fork break salmon pieces into a crumble. Add the
rest of the salad garnishes
except
the fresh lime juice. Toss all the ingredients together, then
add fresh lime juice
to taste. It should be tart enough at first taste but not
overpowering.
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3. Spoon this salad over decorative lettuce cups and garnish
with fresh mint leaves and
julienne red spur chili peppers.
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