Thai sal­mon and pink grape­fruit salad

The Jewish Chronicle - - LIFE - LISA ROUKIN’S

A sim­ple, re­fresh­ing dish, with a con­trast of flavours. If feed­ing a crowd, this is eas­ily scaled up and can be pre­pared ahead — just dress it when serv­ing. Serves: 4 as main or 6 as starter Prepa­ra­tion: 30 mins Cook­ing: 3 mins


For the dress­ing:

2 tbsp wal­nut oil

1 echalion shal­lot, finely chopped 2 gar­lic cloves, minced

Juice of 1 lime

3 tbsp sweet chili sauce

2 tbsp palm sugar

1 tsp soy sauce

1 tsp sesame oil

1 hand­ful co­rian­der, finely chopped

For the salad: 4 cooked sal­mon fil­lets, flaked 2 pink grape­fruits (seg­mented, dis­card­ing the pith and mem­branes)

2 car­rots, peeled and juli­enned ½ large cu­cum­ber, de­seeded and cut into match­stick-size pieces ¼ white cab­bage, thinly shred­ded, for the gar­nish 1 hand­ful co­rian­der

50g cashews, chopped


In a small saucepan add the wal­nut oil and finely chopped shal­lots, sauté about 3 min­utes un­til soft and translu­cent. When the shal­lots are soft, re­move from the heat, add the minced gar­lic, mix to­gether and leave to cool. When cooled add the lime juice, sweet chili sauce, palm sugar, soy sauce and sesame oil, stir well un­til every­thing has com­bined then add the finely chopped co­rian­der. Leave to in­fuse.

Now pre­pare your grape­fruit. Slice off both the top and bot­tom ends. Then slice off the peel and as much pith as pos­si­ble away, all the way around the grape­fruit, start­ing from top and cut­ting to the bot­tom. Then slice into each seg­ment dis­card­ing the mem­branes. Cut each seg­ment into 3 chunks.

Just be­fore serv­ing, in a large bowl, com­bine the cu­cum­ber, car­rot, shred­ded cab­bage, cooked sal­mon. Add the grape­fruit and dress­ing. Mix gen­tly to com­bine, then serve sprin­kled with chopped cashews and co­rian­der leaves. www. myre­la­tion­ship­with­

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