Sunday, October 12, 2014

Spicy Thai salmon and blueberry salad

... a perfect spring recipe! I usually make this with lychees, but lychees appear to be out of season (or unavailable for some other reason), and the only grapes and kiwifruit I could find yesterday were imported. So, in the interests of using local ingredients, this salad now features blueberries:

1 tablespoon fish sauce ('Squid' brand from Thailand is good)
1 teaspoon grated palm sugar
2 small red chillies, chopped
2 salmon fillets
2 Lebanese cucumbers, chopped
spring onions, thinly sliced
mint leaves
coriander [cilantro], chopped
1 cup roasted peanuts (unsalted)
2 limes

Marinate the salmon in the fridge in the fish sauce, palm sugar and chillies for a couple of hours. Make the salad by combining the cucumbers, spring onions, mint, coriander, peanuts and blueberries. Grill the salmon fillets, cool briefly, then flake the salmon into pieces (removing any skin or bones) and stir through the salad. Squeeze the limes and pour the juice over the salad. Serves 4 to 6 as a side dish or two as a generous main course.

Note that the blueberries can be replaced with lychees, seedless green grapes, or some other seasonal fruit. The fruit can be omitted altogether if you prefer.

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