Description
I can’t get enough of this salmon larb! My 30 minute Thai-inspired recipe is a game-changer for salmon lovers, with a perfect balance of zest and savory flavors.
Ingredients
Units
Scale
For the Salmon and Rice Bowl:
- 1.5 lb salmon
- 1 bunch of mint or thai basil
- 1/4 bunch cilantro
- 1 stalk green onion
- 1 shallot
- 1 little gem lettuce
- 1.5 cup jasmine rice
Sauce:
- 2 cloves garlic, minced
- 1/4 cup fish sauce
- 1/3 cup lime juice
- 1/4 cup water
- 1 tablespoon brown sugar
- 1” knob Ginger, minced
- 1/2 teaspoon red chili flake or 1 thai chili (omit if you don’t eat spice)
Instructions
- Cook the rice using a rice cooker or in a pot.
- Prep the veggies – thinly slice the scallions, shallot, mint, and cilantro.
- Chop the salmon into ½” cubes.
- Prepare the larb sauce – mix together the fish sauce, lime juice, brown sugar, water, minced garlic, and ginger. You can also blend this together in a food processor if you have.
- In your saute pan, add another tablespoon along with the oil, the sliced shallots, scallions, and chopped salmon. Add a big pinch of salt and cook for 3-4 minutes, stirring occasionally. Then, add in ⅓ cup of the larb sauce, the chopped cilantro and mint. Mix together.
Equipment
Notes
- You can replace the salmon with ground chicken or ground pork
- For a vegetarian version, replace salmon with 2 ears of corn (kernels cut off the cob) and 1 lb of firm tofu. You can replace the fish sauce with a vegetarian fish sauce, or use soy sauce and reduce the lime juice in half.
- Category: Asian
- Method: Stovetop
- Cuisine: Asian