Title: Malaysian Herbal Rice And Salmon Salad
Categories: Tamara3
Yield: 1 servings

--------------------------------FOR THE RICE--------------------------------
400 g Fresh salmon
2 tb Soy sauce
2 tb Mirin
6 c Cooked jasmine rice
1/2 c Toasted; shredded coconut
1 5 cm piece tumeric; peeled
1 5 cm piece galangal; peeled
3 tb Fish sauce
2 sm Red chillies; seeded and
-minced
8 Kaffir lime leaves
1/2 c Thai basil
1/2 c Vietnamese mint
Extra toasted coconut to
-serve.

------------------------------FOR THE DRESSING------------------------------
1 Ripe avocado; peeled
1 Red chilli; minced
2 Cloves garlic; minced
3/4 c Olive oil; (light)
1/3 c Lime juice
1/4 c Lemon juice
1/2 c Thai basil leaves
10 Sprigs coriander-leaves &
-stem

Have the fishmonger remove the skin from the salmon and then place in a
shallow, glass dish. Mix the soy and mirin and pour over the fish and
marinate for 30 minutes. Heat a grill pan or griller then cook the fish
until golden on the outside and just cooked through on the inside, about 3
minutes each side. Cool.

Very finely julienne the tumeric, galagnal, chilli and kaffir lime leaves
and mix with the cooked rice. Add the toasted coconut, basil and mint and
mix with the fish sauce. Set aside.

Make the dressing. Puree all the ingredients in a food processor until
thick, smooth then fold the dressing through the rice until the rice is
coloured pale green.

Flake the cooked fish and add to the rice, mixing very gently to
distribute.

Serve the salad at room temperature garnished with toasted coconut.

Converted by MC_Buster.

Per serving: 1601 Calories (kcal); 169g Total Fat; (92% calories from fat);
3g Protein; 29g Carbohydrate; 7mg Cholesterol; 2061mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 33 1/2 Fat;
1/2 Other Carbohydrates

Converted by MM_Buster v2.0n.