Malaysian herbal rice and salmon salad

1 servings

Ingredients

Quantity Ingredient
400 grams Fresh salmon
2 tablespoons Soy sauce
2 tablespoons Mirin
6 cups Cooked jasmine rice
½ cup Toasted; shredded coconut
1 5 cm piece tumeric; peeled
1 5 cm piece galangal; peeled
3 tablespoons Fish sauce
2 smalls Red chillies; seeded and minced
8 Kaffir lime leaves
½ cup Thai basil
½ cup Vietnamese mint
Extra toasted coconut to serve.
1 Ripe avocado; peeled
1 Red chilli; minced
2 Cloves garlic; minced
¾ cup Olive oil; (light)
⅓ cup Lime juice
¼ cup Lemon juice
½ cup Thai basil leaves
10 Sprigs coriander-leaves & stem

Directions

FOR THE RICE

FOR THE DRESSING

Have the fishmonger remove the skin from the salmon and then place in a shallow, glass dish. Mix the soy and mirin and pour over the fish and marinate for 30 minutes. Heat a grill pan or griller then cook the fish until golden on the outside and just cooked through on the inside, about 3 minutes each side. Cool.

Very finely julienne the tumeric, galagnal, chilli and kaffir lime leaves and mix with the cooked rice. Add the toasted coconut, basil and mint and mix with the fish sauce. Set aside.

Make the dressing. Puree all the ingredients in a food processor until thick, smooth then fold the dressing through the rice until the rice is coloured pale green.

Flake the cooked fish and add to the rice, mixing very gently to distribute.

Serve the salad at room temperature garnished with toasted coconut.

Converted by MC_Buster.

Per serving: 1601 Calories (kcal); 169g Total Fat; (92% calories from fat); 3g Protein; 29g Carbohydrate; 7mg Cholesterol; 2061mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 33½ Fat; ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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