Spicy Salmon Sashimi Salad

• khẩu phần: 4 servings
• thời gian hoạt động: 10 minutes
• tổng thời gian: 20 minutes

Nguyên liệu

Nam Jim Seafood

6 sprigs cilantro

3 red Thai chilies (or more/less to taste, 3 chilies is about medium spicy)

4 cloves garlic (smashed until broken)

2 tablespoons fish sauce

3 tablespoons lime juice

1 ½ tablespoons palm sugar (finely chopped, packed)

⅛ tsp fine grain salt

The Rest

12 oz sashimi grade salmon

10-15 mint leaves

2 cloves garlic (very thinly sliced, optional)

½ a lime (thinly sliced for garnish, optional)

Hướng dẫn

For the Sauce:

If using an immersion or bullet blender: Add all ingredients into the blending container and blend, starting on low speed and increase gradually, just until there are no more big chunks, but some small bits are still visible.

Assembly:

Pat the salmon dry with a paper towel, then cut the filet down in half or thirds as needed so you end up with pieces that are about 2-inches wide. Then cut each piece into ¼-inch-thick slices. Place into a mixing bowl.

Add the dressing to the salmon and toss well. Plate and garnish with mint leaves, garlic slices, and lime slices as desired. Serve immediately or within 20 minutes to avoid the salmon changing colour and firming up due to being cured by the lime juice.

Ghi chú

salmon that is safe for eating raw, so when shopping, ask if it's okay for sashimi.

To thaw frozen salmon, wrap it in paper towel and allow it to thaw in the fridge overnight. Thawing in the fridge ensures that the fish never reaches "dangerous" temperature (room temp) as it thaws, and the paper towel will help absorb the excess liquid that comes out.

Flavorful, fresh, and spicy. Wouldn’t change a thing.