Easy Khmer Salmon Salad
The Easy Khmer Salmon Salad is a vibrant and flavorful dish that requires fresh salmon for the best taste. Unlike many other Asian fish salads, this recipe does not use raw fish. It emphasizes the importance of not mixing the salad until right before you’re ready to eat it. While you can prepare all the components ahead of time and refrigerate them, once the salad is mixed, it should be consumed promptly. The dish is designed to be notably salty, sour, and very spicy.
To begin, roasted rice and minced lemongrass with kaffir lime leaves are prepared as key components. A variety of colorful vegetables are then julienned, including red and yellow bell peppers, red or white onion, and cucumber (or Thai round eggplant). The salad also features an assortment of fresh herbs, such as mints, cilantro, Vietnamese mint, and Thai basil, providing a fragrant and aromatic element.
For the dressing, minced shallots and garlic are combined with freshly squeezed lime juice, fish sauce, and sugar, with minced Thai chilies added for a spicy kick. This dressing is prepared half an hour in advance to allow the flavors to meld together.
The salmon is carefully sliced into thin pieces, ensuring that it remains tender and does not become mushy. Boiling water is poured over the salmon for just 50 seconds, providing a light cooking that retains its delicate texture. When ready to serve, the salmon is placed in a salad bowl and sprinkled with the roasted rice and lemongrass mixture. Half of the prepared dressing is added, followed by the julienned vegetables. Additional dressing can be incorporated if desired. The salad is then gently mixed, taking care not to over-handle the ingredients.
To finish, the dish is garnished with the fresh assortment of herbs. The Easy Khmer Salmon Salad offers a delightful blend of flavors and textures, combining the tender, cooked salmon with the crunch of vegetables and the aromatic herbs. The dressing provides a zesty and spicy kick that ties everything together in a harmonious and satisfying dish.
|2 tablespoon of Roasted Rice|
|2 tablespoon of minced lemongrass with kaffir lime leaves|
|Julienne the following vegetables|
|1/4 cup of red bell pepper|
|1/4 cup of yellow bell pepper|
|1/4 cup of red or white onion|
|1/4 cup of cucumber or Thai round eggplant|
Herbs for the salad
|1/2 cup of mints|
|1/2 cup of cilantro|
|1/2 cup of Vietnamese mint|
|1/2 cup of Thai Basil|
For the dressing
|1 tablespoon of minced shallots|
|1 tablespoon of minced garlic|
|2 limes juice|
|4 to 5 tablespoon of fish sauce|
|1 tablespoon of sugar more or less up to you|
|5 fresh Thai chilies minced|
|Mix the dressing half an hour ahead for the flavor|
Directions to make Easy Khmer Salmon Salad
- Half of small fresh salmon no bone thinly slices set aside in a bowl
- Bring a pot of water to a boil then pour it over the salmon let it sit just for 50 second drains the water out set aside. (Make sure you handle the salmon gently or else the meat will be mushy.)
- When ready to serve put the salmon and sprinkle roasted rice and lemongrass in a salad bowl then add half of the dressing to it
- Next add all the vegetables and more dressing if needed (do handle it gently when you mix the salad)
- Garnish with herbs mix and serve.
Related Recipe: Cambodia Stir Fry Pork with Holy Basil
Serving Size: 1
Calories Per Serving: 183