We were on a diving trip to Koh Tao, Thailand recently. One of the most beautiful islands I’ve seen. Warm, humid, tropical breeze, laid back island life, beautiful clean beaches, turquoise waters with the most amazing ocean life, amazing people and extremely delicious food.
As always I tasted everything, and each meals seems better than the previous even if we ate at the same restaurant ( yes. Some became our favorite), needless to say I bought back a whole bunch of recipes and ideas. Some unexpected flavors, some authentic Thai, and some for the very first time. This recipe is one of the latter.
I eat a little fish now and then. When I tried this the first time I couldn’t believe how fresh, zesty and delicious this ceviche was. It was a perfect lunch on a very humid day right after our morning of diving with some steamed rice and papaya salad. The salmon was very fresh, upon inquiring the lady waiting told me it arrived just that morning. The dish was prepared fresh as with ceviche it’s made fresh so the acid doesn’t cook the fish too much. A quick chop of aromatics, garlic, herbs and a generous squeeze of lime juice and this salad was a masterpiece. I had it with some steamed rice, hubby ordered green curry and we both shared a papaya salad between us.
Back home I made it a couple of times and came up with this recipe. This salad is best on warm summer days as an appetizer.
Find some good quality ethical sourced sashimi grade salmon or even tuna and make it. You’ll love it! If you are vegetarian or vegan don’t despair this dressing is brilliant you can use it over thinly sliced roasted red pepper which is used as vegan salmon very often. And enjoy the flavors of the tropics.
INGREDIENTS
Dressing
- 2 teaspoons fish sauce or tamari for vegetarian/ vegan
- 3 ½ Tbsps Lime juice
- 2 cloves garlic, finely grated
- 2-3 kaffir lime leaves, rolled up and thinly julienned or zest of one lime if you can’t find kaffir lime leaves
- 2 inches lemongrass, tender parts only, very thinly sliced
- chili flakes, to taste as needed
Salad
- About one pound/ 400 gms sushi or sashimi-grade raw ethically sourced salmon
- 1 green onion, thinly sliced
- Handful of fresh tender herbs, (cilantro, mint, dill)
- One thinly sliced small red onion
- 1/2 medium Red pepper, seed and pith removed then thinly sliced
Directions
- Slice the salmon thinly and arrange the pieces on a plate.
- Combine the herbs, onion and red bell pepper in a small bowl.
- Mix all the dressing ingredients.
- Pour the dressing over the herbs, reserve a a couple of spoons for final drizzle.
- Toss the herbs and place on top of the salmon, arranging it however you like. Pour the reserved dressing over the rest of the salmon. Tip: you don’t need to use all of the dressing if it looks like too much; you can always add more later.
- Garnish with some extra herbs and red onion, then serve immediately. And remember lime juice continues to cook the salmon, and don’t want cooked salmon for this recipe, so assemble right before eating.
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