Ingredients

Spice Paste:

  • 25 grams fresh turmeric, peeled
  • 4 lemongrass stalks, outside skin removed
  • 2 tablespoons fish sauce
  • 1 teaspoon chopped gula melaka (palm sugar)
  • 3 tablespoons tamarind juice
  • 1 tablespoon water, if needed

 

Salmon:

  • 500 grams Norwegian Salmon cubes
  • 3 tablespoons peanut oil or vegetable oil

 

Salad:

  • Lettuce leaves, for wrapping
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon caster sugar
  • Chopped garlic
  • Chopped bird’s eye chili

 

Garnish:

  • 8 spring onions, chopped
  • A large bunch of dill, chopped
  • A bunch of Thai basil, chopped

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Method

  1. To make the spice paste, combine turmeric, lemongrass stalks, fish sauce, gula melaka, tamarind sauce and water in a blender and blend until smooth. Add 1-2 tbsp of water to the paste if it is too try. Marinate the Norwegian Salmon cubes in the paste for 1 hour.
  2. Meanwhile, preheat the grill in the oven at 200°C.
  3. Once Norwegian Salmon is thoroughly marinated, add 3 tbsp of oil into the bowl and toss to coat the Norwegian Salmon.
  4. Lay Norwegian Salmon cubes on an oven grill or baking tray and grill the cubes for 2-3 minutes on each side.
  5. To make the salad, mix lime juice, fish sauce, chopped garlic, bird’s eye chili and caster sugar together in a bowl and stir until the sugar dissolves. Alternatively, for a less spicy dressing, omit the chopped garlic and chili and serve on an extra dish on the side instead. Toss the dressing in a bowl with lettuce leaves until salad is thoroughly coated.
  6. Lay out the salad on a dish and place the grilled Norwegian Salmon on top, garnishing over with chopped spring onions, dill and Thai basil. Serve!