Ingredients
LEMONGRASS SALMON
4 cloves fresh garlic minced
2 shallots minced
2 lemongrass bulbs finely chopped
2 green onions chopped white & green
1 red chili finely chopped
3 tablespoons cilantro finely chopped
2 tablespoons brown sugar
2 tablespoons honey
1/4 cup fish sauce
1/4 cup soy sauce
1/4 cup rice wine vinegar
1 teaspoon pepper
6 salmon filets 4 – 6 ounces each
Pickled Vegetable Salad:
1 package broccoli slaw mix
2 medium carrots, peeled and cut into thin sticks
6 medium radishes cut into thin sticks
12 snap peas cut in thin slices
1 red bell pepper thinly sliced
Vinaigrette
2 tablespoons finely chopped cilantro
1 tablespoon minced shallot
1 teaspoon finely chopped mint
1/2 teaspoon Thai red chili sliced in thin rings
1/4 cup lime juice
1/4 cup rice vinegar
1 teaspoon sea salt
1/2 teaspoon pepper
1 teaspoon sugar
Garnish: 2 tablespoons unsalted peanuts, crushed, sliced green onion
Plating:
6 Crisp rice paper – watch video in post
Bibb lettuce
Instructions
Marinade: In a large bowl, add honey, fish sauce, soy sauce, and sugar. Mix until the sugar is dissolved. Add the rest of the marinade ingredients to combine. Cover salmon with the marinade. Refrigerate for 30-45 minutes.
Cooking Salmon :
Air Fryer 400* 7 – 9 minutes
Oven Roasted – 450* 12 – 15 minutes
BBQ – 450 – 500* about 6 minutes per side
Left over marinade can be placed in a small sauce pan and reduced down for a sauce that can be drizzled over the salmon when serving.
Salad: Place all salad ingredients in a medium size bowl. In a small bowl whisk vinaigrette ingredients together. Pour the vinaigrette over the salad and toss. Refrigerate until ready to use.
Plating: Set a crisp rice paper in the center of the plate, lay down a piece of bibb lettuce, place a large spoonful of the veggie salad on top, next lay a salmon filet, drizzle a spoonful of marinade that as been reduce down, sprinkle with green onion and crushed peanuts.