INGREDIENTS
2 Salmon fillets
1 Small Cucumber cut in fine slices, skin on
1 Small red Onion, halves and finely sliced (I use a mandoline)
2 Green Scallions finely chopped
1/4 Cup of Fresh Coriander
1/4 Cup Fresh Mint leaves
2 Small tomatoes, cut in quarters
3 Tablespoons of Vegetable Oil
VINAIGRETTE
1 Small Red Pepper (Medium Heat) Cut in small pieces
1 Garlic clove
2 Tablespoons Lime Juice
2 Tablespoons Fish Sauce
1 Tablespoon of Light brown sugar
PREPARATION
First, cook your salmon. In a pan, saute the salmon until crispy on both sides, yet, still medium rate in the middle. About 3 minutes on both sides.
For the vinaigrette, using a mortar and pestle, crush the pepper, garlic, sugar, fish sauce and lime juice, until you have a smooth paste.
Prepare your vegetables – Prepare the onions, scallions, cucumber in fine slices and quarter the tomatoes.
Let the salmon cool off and crumble it over the salad. Mix well.
Pour the mixture on a nice serving dish and mix the vinaigrette over the salad.
Mix with Coriander and fresh mint. Serve immediately.
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