Salmon Carpaccio, Thai-style. Seems like an interesting experiment. I love raw fish, especially fatty fish like salmon. Seafood here in the U.S. is often served on the mild-side, so I find myself craving the big flavors found in Thai seafood dishes. I also had an amazing lobster carpaccio this weekend in New York, which served as another inspiration for this experiment. So experiment I did!
I went to our local Japanese grocer to buy sushi-grade salmon, then stopped by my regular grocery store to grab a couple of limes. The rest of the ingredients I already had at home.
I started out by making the dressing, inspired by Thai seafood dips. Dressing ingredients:
-Thai bird chili “Prik Kee Nu” — (Asian grocers carry these. I freeze them so that I have some on hand at all times.)
-Sugar (white sugar is good, but I used palm sugar for this recipe)
-Olive oil, just a little
-Fresh ground black pepper
I pounded a clove of garlic in a mortar and pestle, making sure to pound it to a paste since I didn’t want to bite into chunks of garlic. I then added a couple of Thai bird chilis and pounded some more. Then, I added the sugar (maybe half a tablespoon or so) – pounded until well mixed. Lastly, I added half a lime (the limes I bought were pretty huge with lots of juice), fish sauce – I’d say a little less than a tablespoon, and just a splash of olive oil. I tasted it, added a bit more of this and that, and tasted some more. (I know this seems vague but this is the nature of Thai cooking — i.e. no real set recipes and a lot of tasting and adjusting.) I also cut small pieces of salmon and dipped it in the sauce to taste, and adjusting it until I was happy with the flavors.
Now the salmon. I started by chilling the plate. Then I cut the salmon, against the grain, into very thin slices. I arranged them in a circle on the chilled plate, making sure to not overlap (don’t know why – it just looks prettier). Lastly, I drizzled the dressing over the salmon, covering all the pieces and added ground black pepper. Just for fun, I snipped a small piece of parsley and placed it in the center.
The experiment turned out quite yummy, I’d say. Play with it and let me know what you think! 🙂