Spicy Salmon Sashimi Salad
My favourite salmon dish EVER. Raw salmon slices tossed in a Thai seafood sauce that's tart, fresh, and spicy. It's a copycat recipe from a famous restaurant in Bangkok. A snap to make, and it's the perfect summer dish!
Ingredients
Nam Jim Seafood
- 6 sprigs cilantro
- 3 red Thai chilies, or more/less to taste (3 chilies is about medium spicy)
- 4 cloves garlic, smashed until broken
- 2 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 ½ tablespoons palm sugar, finely chopped, packed
- ⅛ teaspoon fine grain salt
The Rest
- 12 oz sashimi grade salmon
- 10-15 mint leaves
- 2 cloves garlic, very thinly sliced (optional)
- ½ a lime, thinly sliced for garnish (optional)
Notes
- I prefer using a blender for this, but because the amount is small, an immersion or bullet blender works better than a jug blender. If you only have a large blender and it won't blend properly, you can double the recipe and keep the extra in the fridge and use it to dip anything! Alternatively you can use a mortar and pestle which can handle small amounts of stuff (instructions provided).
Instructions
For the Sauce:
- If using an immersion or bullet blender: Add all ingredients into the blending container and blend, starting on low speed and increase gradually, just until there are no more big chunks, but some small bits are still visible.6 sprigs cilantro, 3 red Thai chilies, 4 cloves garlic, 2 tablespoons fish sauce, 3 tablespoons lime juice, 1 ½ tablespoons palm sugar, ⅛ teaspoon fine grain salt
- If using a mortar and pestle: Pick cilantro leaves off the stems and set the leaves aside for now. Finely chop the stems and add to a mortar and pestle and pound into a paste. Add the garlic and chilies and pound into a fine paste. Add the palm sugar and salt and pound until the sugar is melted, then add the fish sauce and lime juice and swirl the pestle around to dissolve the sugar. Chop the cilantro leaves finely and stir it into the sauce.
Assembly:
- Pat the salmon dry with a paper towel, then cut the filet down in half or thirds as needed so you end up with pieces that are about 2-inches wide. Then cut each piece into ¼-inch-thick slices. Place into a mixing bowl.12 oz sashimi grade salmon
- Add the dressing to the salmon and toss well. Plate and garnish with mint leaves, garlic slices, and lime slices as desired. Serve immediately or within 20 minutes to avoid the salmon changing colour and firming up due to being cured by the lime juice.10-15 mint leaves, 2 cloves garlic, ½ a lime
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