Spicy Salmon Sashimi Salad
User Reviews
5
-
Servings
4
-
Course
Main Course, Appetizer
-
Cuisine
Thai
Spicy Salmon Sashimi Salad
Description
The Spicy Salmon Sashimi Salad features sashimi-grade salmon sliced thinly to highlight its delicate texture. It is coated with a Nam Jim seafood sauce composed of cilantro, red chili, garlic, fish sauce, lime juice, palm sugar, and a pinch of salt, offering a balance of heat, acidity, sweetness, and umami. The sauce is blended or pounded to retain some small herb fragments, lending a pleasant texture and fresh herbal notes. Mint leaves add an additional layer of brightness, while optional garnishes like thinly sliced garlic and lime slices enhance the aroma and tang. This dish is prepared by carefully slicing the salmon and tossing it with the flavorful dressing, embodying a light yet bold taste profile. It can be served chilled, ideal for warm days or as a starter before a main meal.
The dressing can be made using a blender or mortar and pestle, depending on available kitchen tools, which allows some versatility in texture. Adjust the chili quantity to suit your preferred spice level. For a more intense flavor, using a mortar and pestle to pound ingredients ensures an integrated paste. The recipe encourages handling ingredients gently to preserve the sashimi’s delicate texture.
You can garnish the salad simply or add thin garlic slices and lime wedges to enhance presentation and flavor complexity. The dish is quick to assemble once the sauce is prepared but benefits from quality sashimi-grade salmon and fresh herbs for best results.
Ingredients
Nam Jim Seafood
- 6 prigs cilantro
- 3 red chili or more/less to taste (3 chilies is about medium spicy, Thai
- 4 cloves garlic smashed until broken
- 2 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 ½ tablespoons palm sugar finely chopped, packed
- ⅛ teaspoon salt fine grain
The Rest
- 12 oz salmon sashimi grade
- 10-15 mint leaves
- 2 cloves garlic very thinly sliced (optional)
- ½ lime thinly sliced for garnish (optional
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.
- 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.
- 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.
Notes
- Using an immersion or bullet blender can efficiently handle the small amount of sauce ingredients.
- If you only have a large blender, consider doubling the sauce recipe for better blending and refrigerate extras for dipping.
- Alternatively, use a mortar and pestle to achieve a finely pounded sauce preserving texture and flavor complexity.
User Reviews
Overall Rating
5
You'll Also Love
