Spicy Salmon Salad




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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

1 small butter lettuce leaves spparated

pinch of ground roast rice (see note)

2 tablespoons roasted peanuts crushed

freshly ground black pepper


2 tablespoon oyster sauce

1 tablespoon grated palm sugar (jaggery)

1/2 teaspoon sesame oil


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.


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.


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




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