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Salmon with Corn & Bean Salsa
- Yield: Serves 3
- 1 lb salmon filet or other fish of your choice
- 2-3 cloves garlic
- 2-3 Thai chilies
- 1 Tbsp chopped palm sugar (or substitute honey)
- 3 Tbsp lime juice
- 2 Tbsp fish sauce
- ¾ cup cooked corn kernels (about 1 medium ear of corn)
- ¼ cup long beans, cut into ¼ inch pieces
- ⅓ cup black beans, canned, drained and rinsed
- 1 grapefruit, segmented (see video @2:42 for how to segment a grapefruit)
- ¼ cup mint leaves, roughly chopped
- ½ cup cilantro leaves, roughly chopped
Make the dressing: In a mortar and pestle, pound garlic and chilies into a fine paste. Add palm sugar and pound until mostly dissolved. Add lime juice and fish sauce; stir until the sugar is completely dissolved; set aside.
In a mixing bowl, combine the corn, black beans and long beans, toss to mix and set aside.
Cook the fish: You can cook the fish however you like—grill, bake, pan-fry, deep-fry, steam—this salsa works with all methods! For my salmon, I salted the filet and pan-seared it for about 3-4 minutes per side for medium doneness.
When the fish is almost ready, finish the salsa: To the corn and bean mixture add the grapefruit segments (do not add the extra juice), mint, cilantro, and the dressing; toss to mix. To serve, spoon the salsa over the fish and enjoy on its own or with some jasmine rice.
This was the most delicious thing I have eaten in a while. We thought the grapefruit was delicious. Our grapefruit was freshly picked from the tree, so it was very sweet. I would serve this for company. Thanks for the recipe. We love all things Thai!!
Joey & Quỳnh Mollica
Hey, Pailin! Loved the som tam flavorings mixed with corn and beans... mmm MM!! The bitterness of the grapefruit tasted out of place (to me). I think I'll try next time with pomelo (của bưởi in Viet) as it has that citrusy taste without being too bold (orange) nor too bitter (grapefruit). Have you made it with pomelo before?
Thanks for your hard work!