We have a favorite place we like to go to Mexico called the Banyan Tree. It is a beautiful, majestic, relaxing resort. The service is impeccable, the rooms are amazing, the grounds are so tranquil, and the food is fabulous. A few years back, we took a Thai cooking class while we were there. Chef Pakkaporn was a delight to spend time with. Her knowledge and passion radiated out of her as she spoke. We made four different items, and this one I am sharing with you because it is so light and delicious and comes together quite quickly.

 

Yield 2 servings

 

1 lb fresh salmon, sliced into 2 pieces

2 Tbs olive oil

Salt and pepper

¼ cup shallots, finely chopped

3 Tbsp fresh lime juice

2 Tbsp fish sauce

1 Tbsp sugar

1 tsp garlic, minced

1 tsp cilantro stems, finely chopped

½ tsp dried chili flakes

¼ cup pomelo or grapefruit, segmented

¼ cup fresh mint leaves, chopped

⅓ cup lime leaves, torn into small pieces

⅓ cup cilantro leaves + 1 Tbsp, chopped

¼ cup large red or green chilis, sliced for garnish

 

 

Place the 2 pieces of salmon in a steam basket skin side down over 2 inches of boiling water in a large pot. Cover the salmon and steam until it is opaque. Remove it from the steamer and set it aside on a plate. 

 

In a skillet, add the oil and heat to medium-high. Add the shallots and quickly sauté until golden brown. Remove from the pan and set aside. 

 

In a mixing bowl, combine the lime juice, fish sauce, sugar, garlic, cilantro stems, and dried chili flakes. Whisk the ingredients together. Carefully cut the salmon into 1½ inch chunks and add the salmon pieces, pomelo segments, mint, lime leaves, ⅓ cup cilantro leaves, and gently toss together. Careful not to break apart the salmon. Reserve some cilantro leaves for garnish.

 

Transfer the salad to a serving dish. Sprinkle the top with the shallots, 1 Tbsp cilantro leaves, and the sliced chilis. 

 

Just Salt It, and enjoy!