rebecca’s salmon and lychee salad

8 Feb

salmon salad 3

Travelling is best when you can put on someone else’s life for the weekend, see a city through a local’s eyes. Visiting yet another cousin, I was happy to bypass Parliament House and go straight to the farmer’s market early Saturday morning instead. I tagged along to a yoga class and ran a race with her in the nearby mountains. I liked her version of the green city that involved a lot of walking, with breaks for vegan chocolate chip cookies in a bar decorated with skulls and cacti. I liked that it was small enough that we bumped into her friends everywhere we went, to the extent that one of them joked he had been paid to make her seem popular. I liked that the woman in the Chinese supermarket knew and joked with her when we bought lychees and coconut milk.

Maybe it was all of the outdoors that made me hungry, the scent of gum trees and crackle of leaves underfoot, but I especially liked the supper we cooked together, better than any restaurant. It was her weekly standby, one she is happy to eat again and again, changing a few ingredients but keeping the basics: salmon marinated in fish sauce, pan-fried to give it a crisp brown edge; a bowl of greens, cucumber and lettuce and onion; the unexpected addition of lychees, canned were fine; and a lime-chili-fish sauce dressing. It was fresh, salty, tangy with plenty of crunch and bite from the chili. The generous handfuls of herbs and that addictive dressing made it totally addictive. I made it twice more in the next ten days, not always giving Rebecca the full credit! So here is her official acknowledgement; this will go down in my cavallo di battiglia folder to be made over and over.

~~~

For an easy dessert along the same theme, mix equal quantities of leftover lychee juice and coconut milk to make a quick and unusual granita: pour into a shallow metal dish and freeze for 3-4 hours, stirring every 30 minutes to break up the crystals. Serve plain or with fresh mango.

~~~

Rebecca’s salmon and lychee salad

Originally adapted from Bill Granger

Feeds 2-3 people, depending on appetite

2 salmon steaks

3 tbs fish sauce

1 tbs brown sugar

1 bag mixed leaves

1 cucumber

1 red onion

½ bunch coriander

½ bunch basil

1 tin lychees

Dressing:

1 small red chili

Juice of 2 limes

1 ½ tbs fish sauce

2 tsp brown sugar

Marinate salmon in fish sauce and sugar. Meanwhile slice the red onion as finely as possible, cut the cucumber into rounds, tear up the herbs, tip it all into a large salad bowl with the leaves. Drain lychees, reserve the juice and add the fruit to the salad. Cut up the chili (remove the seeds if you don’t like it too hot) and mix with lime juice, fish sauce, 1 tbs of the lychee juice. Taste and adjust accordingly, so it makes a nice balance between sweet, sharp, salty and hot. Pan fry the salmon until crisp around the edges, breaking it up into chunks in the pan as it cooks. Tip onto salad and pour over the dressing. Toss the salad, taste again and add more salt-sweet-sour if necessary.

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