Ingredients:
For 2 persons
250G fresh salmon
1 Lettuce (romaine, oak leaf, batavia…)
fresh cilantro to taste
fresh oregano to taste
1 lime
2 Asian fish sauce tablespoons
1 teaspoon sugar
1 teaspoon salt
2 radishes
medium cucumber
2 shallot
2 tablespoons extra virgin olive oil
ground black pepper to taste
Directions:
First, prepare the salmon. We have cooked it at low temperature, seasoning the salmon, closing it in a vacuum bag, and cooking it for 45 minutes at 48.9 ºC. After this time, keep it in the fridge. You can do this step up to two days in advance. If you don’t want or can’t cook the salmon at a low temperature, you can use any fresh baked or grilled salmon. Of course, it is better that it is not very done.
In a pot, mix the elements of the dressing: the fish sauce, the juice of a lime, the salt, a little black pepper, the olive oil and one of the shallots, finely chopped. Booking.
In a bowl or salad bowl, arrange the washed and cut lettuce and the radishes, the remaining shallot and the cucumber cut into slices – if you have large radishes or pennins, cut the slices in half or in quarters. Crumble the salmon on top, in irregular pieces, that fit in a bite. Add the chopped cilantro and oregano (basil or mint works well too).
Serve with the dressing already mixed or presented in the same pot, so that the guests can add it to their liking (thus, if there is any leftover, the salad will hold up well for the next day).
Source : allrecipes.Com