Thai Summer Salad | sheerluxe.com

Thai Summer Salad

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Prep Time: 15 Minutes

Serves 4

This Thai dish is everything you look for in a summer salad: light, fresh, easy to assemble and full of delicious flavour. The dressing is sweet, salty, sour and hot and the different textures work really well together, so don't be fooled by the relatively few ingredients. 

INGREDIENTS:

  • 1 sour eating apple, grated
  • 10g of coriander leaves, roughly torn
  • 10g of mint leaves, roughly torn
  • 200g of salmon, bloodline and pin bones removed and sliced into 1cm thick pieces
  • 10g of dill, chopped

For The Nahm Jim:

  • 2 tbsp of chopped coriander roots
  • 8 garlic cloves, peeled
  • 8 green bird’s-eye chillies
  • A pinch of coarse sea salt
  • 2 tbsp of caster sugar
  • Juice of 5 limes
  • Juice of 2 mandarins (or clementines)
  • 4 tbsp of fish sauce

METHOD:

  1. First, make the nahm jim. In a pestle and mortar pound the coriander roots, garlic, then chillies (in that order) to a coarse paste, using the salt as an abrasive, if necessary. Add the sugar and pound for a few more seconds.
  2. This should leave you with a relatively smooth paste, though a little chunk is not the end of the world. Finally, add the lime and mandarin juices along with the fish sauce. The sauce should taste sweet, salty, sour and hot. Exact quantities are impossible to give, as the strength of the ingredients varies depending on where they are grown, so adjust the seasoning to suit your tastes.
  3. Divide the nahm jim dressing between two large bowls. In one, add the apple, coriander and mint; in the other, place the salmon and gently toss to ensure that all the fish is coated in the dressing. Leave the salmon in the dressing for 1–2 minutes, then remove and gently toss in the apple and mint sauce. Serve on a large plate sprinkled with the dill.

 

Recipe courtesy of Cook Thai by Sebby Holmes, photography by Tom Regester (Kyle Books, £19.99)