THAI LARB GAI-SALMON OR TOFU

THAI LARB SALMON OR TOFU

THAI LARB SALMON OR TOFU

Ingredients

SERVES 4

FOR DRESSING

60 ML LIME JUICE

1/4 CUP FISH SAUCE OR 2 TABLESPOONS FERMENTED BROWN BEAN PASTE

1/4 CUP RICE WINE VINEGAR

40 GRAMS PALM SUGAR OR BROWN SUGAR

25 GRAMS RICE FLOUR LIGHTLY DRY ROASTED IN A PAN

4 GREEN CHILLIES FINELY CHOPPED

SALT AND PEPPER TO TASTE

FOR SALAD

250 GRAMS SALMON FILLET OR CHUNKS OF EXTRA FIRM TOFU

3/4 CUP FINELY SALAD RED OR WHITE ONIONS

225 GRAMS CLEAN, FRESH, CRISP MIXED SALAD LEAVES- ROMAINE, ICEBERG, LOLO ROSSO, RED OAK LEAF

20 LEAVES OF SPICY BASIL

20 LEAVES MINT

20 SMALL FRONDS OF DILL OR SEPU (SMALL LEAVES WITHOUT STALKS)

2TBSP VEGETABLE OIL

Instructions

HEAT 2 TABLESPOONS OIL IN A NON-STICK SKILLET ON MEDIUM HEAT AND FRY SALMON FILLETS OR TOFU UNTIL GOLDEN ON ALL SIDES AND FULLY COOKED. CUT SALMON INTO SMALLER PIECES ABOUT 2 INCH CUBES. RESERVE.

MIX TOGETHER ALL INGREDIENTS FOR THE DRESSING UNTIL SUGAR DISSOLVES. SEASON WITH SALT AND PEPPER. ADJUST SWEET AND SALT TO TASTE.

TO ASSEMBLE DIVIDE SALAD GREENS, ONIONS, MINT, DILL AND BASIL AMONG 4 PLATES. TOP WITH SALMON OR TOFU. DIVIDE DRESSING INTO 4 EQUAL PORTIONS AND SERVE ALONG SIDE SALAD

YOU CAN PREPARE THIS AS A SINGLE SALAD BUT IT SHOULD BE SERVED AS SOON AS ITS DRESSED.

http://www.taradeshpande.in/thai-larb-salmon-or-tofu/