This is probably in my top three salmon dishes at the moment and I’m loving having it cold for lunch. The dressing on the papaya salad just works so perfectly with the marinaded salmon.
Salmon (Delia recipe):
✔️ 4 x large salmon fillets
✔️ 3 cloves of garlic
✔️ 2 tsp rock salt
✔️ grated zest of 2 limes
✔️ 4cm piece of root ginger
✔️ a good pinch of ground cinnamon and ground cumin
✔️ 1 x 15g pack of fresh coriander leaves
✔️ 2 tbsp light olive oil
With a pestle and mortar, crush the garlic and rock salt together until you have a creamy purée. Then add the grated ginger, lime zest, spices, 1 tbsp of olive oil, coriander and a good grind of pepper. Mix everything together and evenly spread across each salmon fillet, leaving to marinade for a few hours. When ready to cook, preheat the grill to its highest setting and brush a baking sheet with the remaining olive oil and put in the grill to warm up. When searing hot, place salmon on top and grill for 7 minutes.
Papaya salad (another taken from my new favourite Asian book):
✔️ 1/2 a large red papaya, finely sliced
✔️ 1 large carrot, julienned
✔️ 4 Thai shallots, thinly sliced
✔️ 2 lime leaves, shredded (optional)
✔️ 1 small handful each of coriander, Thai basil and mint leaves
✔️ 4 tbsp crispy fried shallots
✔️ 2-3 small Thai red chillis, sliced
Citrus dressing:
✔️ 1 garlic clove
✔️ 1cm ginger
✔️ 2tbsp palm or soft brown sugar
✔️ 45ml fish sauce
✔️ 100ml lime juice
✔️ 60ml Orange juice
In a pestle and mortar, pound the garlic and ginger. Add the fish sauce and citrus juices until the sugar is dissolved then dress the ingredients for the papaya salad.
mybossbuysmelunch.com 