Salmon larb recipe
This vibrant salmon larb is packed with fresh herbs, lime and fish sauce, tossed with tender grilled salmon flakes. Light, punchy and quick to make, it’s a perfect weeknight dinner that doesn’t hold back on flavour.
Ingredients
- 500 g side of salmon
- 1 large red onion thinly sliced
- juice of 3 limes 90ml
- 2 tablespoon of Nam pla
- 2 -3 red chillies chopped
- 1 tablespoon of dried chilli flakes
- 9 g of fresh mint chopped
- 9 g of fresh coriander/cilantro chopped
- 1 tablespoon of toasted rice powder optional
Instructions
- Place the salmon on a baking tray and rub the skin with olive oil. Season with salt and pepper, then place under a preheated grill at 250°C (480°F). Bake for 6-7 minutes, remove from the oven, take off the skin, and set aside.
- Peel and quarter the onion, then cut into thin slices and place in a mixing bowl along with the chopped chili, chili flakes, chopped mint, and coriander (cilantro). Flake the salmon into small bite-size pieces and add to the bowl.
- Mix together the lime juice and nam pla fish sauce, then pour into the mixing bowl and toss all the ingredients together. Add a sprinkle of toasted rice powder and garnish with more coriander (cilantro).
Notes
How to store:
- Refrigeration: Store any leftover salmon larb in an airtight container in the fridge. It’s best enjoyed fresh, but it will keep for up to 2 days.
- Separate components: If you prefer to store it separately, keep the salmon, dressing, and salad ingredients in different containers to prevent the salad from becoming soggy.
How long it keeps:
- Salmon: The grilled salmon will stay fresh in the fridge for 2 days. After this, it may lose its texture and flavour.
- Dressing & salad: The dressing can be stored for up to 3 days in the fridge. The salad (without the salmon) will last about 1-2 days, but best to eat sooner for optimal crunch and flavour.
Freezing:
- It’s not recommended to freeze this dish, as freezing can affect the texture of the salmon and salad ingredients.