Description
This recipe fits beautifully on any dinner table, and adds a touch of soothing brightness with its soft colors.
Ingredients
Scale
- 1 and ½ pounds wild salmon fillets
- 3 to 4 kafir lime leaves, torn
- 1 and ½ tablespoons fish sauce
- 2 tablespoons rice wine
- ½ cup water
- ½ tablespoon freshly grated ginger
- 4 to 5 tablespoons mayonnaise
- 1 tablespoon peanut butter
- 4 tablespoons red onion, very finely chopped
- 2 tablespoons finely chopped cilantro
- ½ teaspoon red pepper flakes
- ½ fresh lime
- 1 small fresh, thinly sliced cucumber
- 1 fresh whole grain baguette
- Olive oil for dusting
Instructions
- In a large flat wok or saucepan, add the salmon, lime leaves, fish sauce, water and ginger.
- Cover and poach for 7 to 8 minutes, the fish should be just cooked though.
- Drain the liquid and remove the lime leaves. Skin the salmon, if there is any skin on the fish.
- Place in a mixing bowl.
- In a separate bowl mix the mayonnaise and peanut butter thoroughly and then add to the salmon and mix well with the fork, to flake the fish but leave some texture.
- Mix in the red onion, chopped cilantro, red pepper flakes and squeeze in the lime juice and mix well.
- Thinly slice the cucumber.
- Heat the oven to 350 degrees, slice the baguette and brush with olive oil.
- Place the slices on a baking dish and cook for 6 minutes, until nice and warm.
- Pile with the salad, top with cucumber and serve.
- Prep Time: 20 mins
- Cook Time: 20 mins