Name: Papaya Salad with Grilled Salmon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1 lb (450 gram) of fillet salmon, basa, catfish, or your choice; 1/4 teaspoon of salt; 1/4 teaspoon of black pepper; 1 medium green papaya, peeled, removed seeds and shredded ( approx 6 cups shredded papaya); A handful chopped fresh mint; 1/4 cup of sweet fish sauce; 3 hot chili peppers or to your taste, chopped (option)

Papaya Salad with Grilled Salmon

Papaya Salad with Grilled Salmon is a beloved Khmer dish that celebrates the ancient fruit, papaya, known for its richness in vitamins A, C, and potassium. Both ripe and green papayas are cherished by Khmer people, inspiring various recipes such as this delightful grilled fish with papaya salad, originating from the Khmer community in Kampuchea Krom. Shredded green papaya, fresh herbs, grilled salmon, and a fish sauce dipping sauce come together in this easy-to-cook and authentic Khmer country recipe. Traditionally, grilled trey naing Asian catfish or trey toke snakefish head is used in Cambodia.

To prepare this dish, fillet salmon is seasoned with salt and black pepper, then grilled until golden brown and broken into small chunks. In a large serving plate or bowl, shredded green papaya is combined with chopped fresh mint and the grilled fish. A sweet fish sauce is poured over the mixture, creating a harmonious blend of flavors. For those who enjoy added heat, chopped hot chili peppers can be included before serving.

Notably, the meat tenderizer used in this recipe is made with papain, an enzyme extracted from green papaya skins. This Papaya Salad with Grilled Salmon provides a delicious fusion of textures and tastes, showcasing the Khmer love for papaya and the versatility of their culinary traditions. The dish can be adapted by substituting different kinds of fish, with popular choices including grilled snakehead fish (trey tok), catfish, basa, or Asian catfish (trey naing), often accompanied by shrimp paste sauce (tirk kapik).

Ingredients

1 lb (450 gram) of fillet salmon, basa, catfish, or your choice
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1 medium green papaya, peeled, removed seeds and shredded ( approx 6 cups shredded papaya)
A handful chopped fresh mint
1/4 cup of sweet fish sauce
3 hot chili peppers or to your taste, chopped (option)

Directions to make Papaya Salad with Grilled Salmon

Sprinkles salt and black pepper on fillet salmon, cook salmon on hot grill till it golden brown, breaks fish to small chunks.
In a large serving plate or bowl, put shredded papaya with mint and grilled fish together. Pour ¼ cup sweet fish sauce on top and add chili pepper before serve.
Note: You can substitute any kind of fish your choices, most Khmer prefers green papaya salad with grilled snakehead fish*trey tok*, catfish or basa or Asian cat-fish*trey naing* and shrimp paste sauce*tirk kapik*.

Related Recipe: Cucumber Salad with Dried Fish