Thai Herbal Salmon Salad (Phla Pla Salmon)

Name: Thai Herbal Salmon Salad (Phla Pla Salmon)
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 3 to 4 Thai birds eye chilies, or 1 to 2 jalapeño peppers, thinly sliced; 0 fish sauce, or more to taste; 3 Tbsps fresh juice from about 3 limes; 4 stalks lemongrass; 8 makrut lime leaves; 237 milliliters loosely packed mint leaves; 680 grams salmon fillet, cut into 1-inch cubes; 118 milliliters small shallots, peeled ans sliced thinly lengthwise (about

Thai Herbal Salmon Salad (Phla Pla Salmon) might be just the Asian recipe you are searching for. This recipe serves 4. One portion of this dish contains around 35g of protein, 11g of fat, and a total of 268 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. It works best as a main course, and is done in roughly 20 minutes. A mixture of to 4 thai bird's eye chilies, makrut lime leaves, lemongrass, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the limes you could follow this main course with the Watermelon Granita as a dessert.

Instructions

Bring 6 cups of water to a boil in a medium saucepan. Meanwhile, remove tough center vein from lime leaves. Stack trimmed leave together and roll tightly into a scroll. Slice as thinly as possible. Set aside.

Ingredients you will need

Lime Leaves

Water

Roll

Equipment you will use

Sauce Pan

Remove tough outer leaves from lemongrass, trim off bottom, then thinly slice into rounds, stopping when purple inner leaves end and stalk starts to become fibrous.

Ingredients you will need

Lemon Grass

Lower heat to lowest setting (water should be barely quivering and register between 160 and 180°F on an instant read thermometer). Gently lower salmon into water and give a gently stir. Cook just until exteriors are opaque, about 1 minute. Immediately lift with a spider or slotted spoon and transfer to a large plate lined with paper towels to drain.

Ingredients you will need

Salmon

Water

Equipment you will use

Slotted Spoon

Paper Towels

Kitchen Thermometer

Transfer salmon to a medium mixing bowl. Season to taste with fish sauce and lime juice. Salad should be predominantly sour, then salty.

Ingredients you will need

Fish Sauce

Lime Juice

Salmon

Equipment you will use

Mixing Bowl

Add lemongrass, shallots, and chilies.

Ingredients you will need

Lemon Grass

Shallot

Chili Pepper

Transfer mixture to serving platter. Top with lime leaves and mint leaves.

Ingredients you will need

Lime Leaves

Mint

Serve immediately.

Equipment

Ingredients

Servings:

to 4 Thai bird's eye chilies, or 1 to 2 jalapeño peppers, thinly sliced 0

fish sauce, or more to taste 3Tbsps

fresh juice from about 3 limes 4stalks

lemongrass 8

makrut lime leaves 237milliliters

loosely packed mint leaves 680grams

salmon fillet, cut into 1-inch cubes 118milliliters

small shallots, peeled ans sliced thinly lengthwise (about

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Chateau Ste. Michelle Indian Wells Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.