Spicy Salmon Sashimi Salad

Pailin Chongchitnant slays with this simple Thai salmon prep - assemble and dig in! Check out more of her recipes here.

Ingredients



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)

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


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.


• 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.