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.
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