Sticky Lemongrass Salmon Crunch Salad (gf)
The Nam Jim dressing for this salad is super punchy, and the perfect balance of tangy, sweet and salty.
STICKY LEMONGRASS SALMON
500 grams salmon, skin removed and diced 2cm
2 cloves garlic, crushed
2 tablespoons brown sugar
1 tablespoon store-bought lemongrass paste
1 tablespoon each lime juice and fish sauce
2 teaspoons finely grated ginger
1 teaspoon chilli paste
NAM JIM DRESSING
2 tablespoons short-grain rice, optional, see cooks note
1 medium shallot, finely chopped
3 cloves garlic, crushed
2 tablespoons each finely chopped coriander and mint
⅓ cup lemon juice
¼ cup caster sugar
2 tablespoons - ¼ cup fish sauce
1 tablespoon chilli flakes
TO ASSEMBLE
3 medium shallots, thinly sliced into rounds
3 tablespoons sushi seasoning
2 baby cos lettuces, leaves torn
5 radishes, thinly sliced into rounds
1 pink grapefruit, peeled and segmented
½ cup each of mint and coriander leaves, to garnish
EQUIPMENT: Line a medium oven tray with non-stick foil.
Preheat the oven on grill function, to
