All very health-giving this week with an easily prepared salad with plenty of Omega-3 fatty acid from the salmon. The recipe calls for a quick grill of the salmon, but you can buy salmon pre-cooked.
| Ingredients | Serves 4 |
| Salmon steak, cubed | 200 gm |
| Lime juice | 1 tbspn |
| Dried chili powder | 1 tspn |
| Sugar | 1 tspn |
| Fish sauce | 1 tbspn |
| Dried rice grains, powdered | 1 tspn |
| Red shallots, fresh, chopped | 5 bulbs |
| Lemon grass, sliced and fried | 3 stems |
| Red shallots, sliced and fried | 3 bulbs |
| Coriander, chopped as garnish | |
| Green onion, chopped | 1 tbspn |
| Kaffir lime leaf chopped | 3 leaves |
Cooking method
Quickly cook the salmon steak in a pan, turning frequently so as not to overcook and then allow to drain. Make sure all bones are removed.
Mix sugar, lime juice, dried chili powder and fish sauce in a large bowl. Then add powdered rice, fresh red shallots, salmon steak meat and mix well. Add green onion, kaffir lime leaves, mix gently then put on the plate. Top the mixture with fried red shallots and lemon grass. Serve with fresh vegetables such as string bean, cucumber, basil leaf, garlic, and chili and jasmine rice.
