![Thai Cured Salmon And Noodle Salad](https://www.allysongofton.co.nz/content/recipes/2309.jpg?width=320&height=479&fit=bounds)
While the salmon needs to be cured overnight in a spice-and-herb brine, the extra work is well worth the effort to enjoy this refreshing salad. To give the salmon a char-grilled flavour, cook it on a pre-heated barbecue plate.
Ingredients
- 500 gram fillet salmon, tail end
- 2 tblsp dry sherry
- 1 tblsp flaky salt
- 1 tblsp minced fresh ginger
- 1 red chilli, deseeded and finely chopped
- 2 tblsp chopped fresh parsley
- 1 tblsp chopped fresh mint
- ½ tsp ground white pepper
- 2 tblsp olive oil
- 2 tsp sesame oil
Noodle Salad
- see recipe on this website
Thai dressing
- grated rind and juice 2 limes
- 1 large red chilli, deseeded, chopped
- 2 tblsp finely chopped coriander, including roots, stalks and leaves
- ¼ cup water
- 2 tsp minced fresh garlic
- 1 tblsp Thai fish sauce
- 1 tsp sugar
Method
- Place the salmon in a shallow container, then in even layers sprinkle over the sherry, salt, ginger, chilli, herbs and pepper. Cover and refrigerate for 8-12 hours.
- Heat the oils in a frying pan and when hot place salmon herb-side down in the pan. Cook for 2 minutes, then turn and cook the other side for 2-3 minutes over a moderate to high heat. Set aside to cool a little, then cut into pieces and serve atop off the salad.
Thai Dressing
- Place all the ingredients in a screw-top jar, seal and shake well to combine.
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