Salmon Laab

Print

Salmon Laab – Laab is a traditional Thai dish, usually made with pork, that is served cold. My version is made with wild caught sockeye salmon. It is essentially a Thai style ceviche since the only cooking is from the lime juice. Traditionally Laab has toasted ground rice stirred in, but being largely grain free, I left out the rice too. This is a very fresh and tasty way to enjoy salmon and the flavors of Thailand. It is especially good in summer. My Salmon Laab is very easy and quick to prepare as well. Make some up the next time you are looking for something new to do with salmon. My kids love it too. – fresh wild caught salmon, small limes (juiced and seeded), fresh cilantro leaves (finely chopped), shallots (finely chopped), green onions (dark green parts only, finely chopped), red chili powder (korean or thai red chili powder is best), fish sauce (make sure your fish sauce is free of msg), fresh mint leaves (finely chopped), Himalayan pink salt (or sea salt), , Juice the limes and strain the juice through a fine mesh sieve to catch any seeds and take out any pulp. Pour the juice into a large glass bowl and set aside. ; Add the chopped shallot, cilantro, green onions, fish sauce, salt, and red chili powder to the bowl with the lime juice. Gently stir to incorporate the ingredients. ; Using a very sharp filet knife, carefully remove the skin from the salmon or ask the fish monger to do it for you when you purchase the salmon. To easily remove the skin, place the salmon filet, skin side up, on a clean dry cutting board. Carefully slide the knife between the flesh and the skin. Carefully, slice the skin away from the edge of the filet. Once the skin starts to separate from the flesh of the salmon, you can gently pull the skin from the rest of the filet. Be careful not to tear the flesh of the salmon. Usually the skin will pull away quite easily from the salmon filet. ; Once the skin is separated from the flesh of the salmon, chop the salmon flesh into small dice. ; Add the chopped salmon to the bowl with the lime juice mixture and stir well. Make sure that all the salmon gets well coated with the lime juice mixture. ; Cover the bowl and set it in the refrigerator for 30 minutes. ; After the 30 minutes, remove the bowl from the refrigerator. Uncover the bowl and add the chopped fresh mint. Serve with cabbage or lettuce leaves and chopped fresh veggies if you like or enjoy it just as it is. ; ; – – Appetizer – Dinner – Lunch – Main Dish – Salad – Thai – Dairy Free – Gluten Free – Lectin Free – Low Carb – Paleo – Pescatarian