| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
New, Superchefs |
1 |
servings |
INGREDIENTS
| 1 |
|
285 gram fil wild salmon; (10oz) |
| 1 |
|
Curly endive |
| 1 |
|
Charentias lemon; (ripe) |
| 1 |
bn |
Coriander |
| 2 |
|
Hot chillies; (2 to 3) |
| 2 |
md |
Red onions |
| 3 |
|
Limes |
| 4 |
tb |
Thai fish sauce; (50ml) |
INSTRUCTIONS
Grill the salmon until just cooked and leave to cool slightly. Meanwhile
wash the curly endive and pick in bite size pieces.
Next, cut the melon in half, remove the seeds and cut the flesh into small
cubes. Then, chop the coriander leaves, chillies and red onion and mix all
these in a bowl. Squeeze over the lime juice, add the Thai fish sauce and
season with salt and pepper.
To serve:
Dress the salad with a bit of olive oil, break the salmon into chunks and
put on the salad, then spoon over the salsa.
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