Thai Salmon Laab Salad Bowl

Ingredientes

1. 1

   Sprinkle the salmon with a pinch of salt and the maple syrup, then set aside on a plate in the fridge, uncovered.

2. 2

   If your peanuts are not already roasted, heat the oven to 160°C, tip them onto a baking tray and roast for 15–20 minutes, or until lightly golden. Remove and set aside – they will darken a little more as they cool.

3. 3

   For the optional toasted rice powder, add the raw jasmine rice to a small dry pan over a medium-high heat and stir constantly until the grains begin to pop, smell like popcorn and turn golden brown. Transfer to a pestle and mortar, blender or spice grinder and grind to a coarse powder with a pinch of salt – it should look like sand. Set aside.

4. 4

   For the dressing, remove the tough outer layer of the lemongrass and finely dice the stalk. Crush the garlic, finely dice the chillies and finely slice the makrut lime leaf, if using. Juice 1½ limes. Combine everything in a small bowl with the fish sauce, palm sugar and water, mix well until the sugar dissolves and set aside.

5. 5

   Meanwhile, bring a saucepan of water to the boil over a medium heat. Add the eggs and cook for 5 minutes (a minute more or less depending on their size). Remove, peel and set aside.

6. 6

   Pat the salmon dry with kitchen paper. Add the vegetable oil and a pinch of salt to a medium frying pan over a high heat and swirl the oil over the base of the pan.

7. 7

   Add the salmon fillets skin-side down and turn the heat to medium. Place a small lid directly on top of the salmon so it gently presses the fillets. Cook for 2 minutes on each side, then transfer to a plate to rest.

8. 8

   Meanwhile, for the salad, finely slice the red onion, spring onions and coriander and halve the cherry tomatoes, then put everything in a large mixing bowl. Lightly crush the roasted peanuts and add most of them.

9. 9

   Remove the salmon skin and chop it into the salad if you like, or discard it. Flake the salmon into chunky pieces over the salad. Add half the dressing and gently toss.

10. 10

    Slice the cucumber and separate the lettuce into leaves. Divide the cucumber and lettuce cups between plates, then add the cooked jasmine rice, salmon salad and boiled eggs. Garnish with the toasted rice powder, the remaining peanuts, crispy shallots and a wedge of the remaining lime each. Pour the remaining dressing over the salmon to finish.