Marinated salmon salad
With its crispy charred outside and melting interior of the salmon in this dish, you're sure to love it as much as I do. Like all the salads in this chapter, this is great as part of a shared table. The texture of ground roast rice on these Thai salads is quite addictive and if you add lime and chilli, you will be in heaven. This is also a cracker if you deep-fry the fish and break it up and toss together with the salad.
|3 Tbsp||Fish sauce|
|1 pinch||Sea salt|
|1 pinch||Caster sugar|
|250 g||Boneless salmon fillets|
|3||Red shallots, finely sliced|
|2 Tbsp||Roasted peanuts, roasted and crushed|
|½ handful||Fresh coriander|
|½ handful||Fresh mint|
|1 clove||Garlic, finely sliced and deep fried|
|1½ Tbsp||Salmon roe|
|1 pinch||Ground roast rice|
- Mix together the fish sauce, sea salt and sugar, add the salmon and make sure it's coated well, then refrigerate for about 30 minutes.
- Transfer the fish to a wire rack positioned over a bowl or tray and refrigerate, uncovered, for several hours, or overnight.
- This will allow the fish to dry out slightly. Remove the salmon from the fridge about 30 minutes before cooking.
- Barbecue the fish over a high heat for about 2 minutes on each side or until the outside is charred but the inside is still rare, then rest it for 5 minutes.
- Coarsely flake the fish. Mix together the shallots (finely sliced), peanuts (crushed), herbs and garlic (finely sliced and deep-fried until golden) in a bowl, then gently fold in the fish.
- For the dressing, whisk together the caster sugar and gated palm sugar, lime juice, fish sauce and chilli powder, then drizzle over the salad.
- Sprinkle with the salmon roe and ground roast rice to serve.