Spicy Salmon Salad Neil Perry

Directions

This delicious Neil Perry recipe for a spicy salmon salad is a beauty. It is an almost twin sister to his spicy prawn salad recipe. Either are great for Christmas or Easter celebrations.

You need to start this recipe five hours before you intend to serve it.

Ingredients – Serves 4 as Part of a shared Banquet

400g  salmon fillet, pin boned and skin removed

1 small red onion, thinly sliced

1 small handful coriander leaves

2 spring onions cut into julienne, the green part as well as the white

1small butter lettuce leaves spparated

pinch of ground roast rice ( see note)

2 tablespoons roasted peanuts crushed

freshly ground black pepper

Marinade

2 tablespoon oyster sauce

1 tablespoon grated palm sugar ( jaggery)

1/2teaspoon sesame oil

Dressing

1 lemongrass stem, tough outer leaves removed, chopped

2 small green scud chillies, chopped

3 garlic cloves chopped

1 tablespoon caster sugar

2 tablespoons fish sauce

juice of 3 limes.

Preparation

To make the marinade, combine all the ingredients in a bowl . Add the salmon, turn to coat will, then cover and refrigerate for 3 hours. Remove from the refrigerator and stand for 2 hours to allow it come closer to room temperature before cooking

To make the dressing, pound the lemongrass, chillies, garlic and sugar in a mortar and pestle until a fine paste forms. Add the fish sauce and lime juice and taste for balance

Heat a grill ( broiler) or barbecue to hot, wipe off excess marinade and cook the salmon for about 4 minutes on each side or until it forms an even crust and the flesh can be flaked. Set aside in a warm place to rest for 5 minutes

Flake the salmon into a bowl. Add the red onion, coriander, spring onions and a little of the dressing. Arrange the lettuce and salmon mix on a serving plate and drizzle with the remaining dressing. Sprinkle with ground roast rice crushed peanuts and a good grind of black pepper.

NOTE: Ground roast rice adds great texture to many dishes. Simply toast jasmine rice in a dry, heavy based frying pan over low heat until each grain is opaque but not coloured. When cool grind it into a coarse powder using a mortar and pestle or for ease, a spice grinder