Ingredients:
1 Salmon Skin, scaled
Marinade:
1 Tbl. sugar
1/2 Tbls. salt
3 Tbls. fish sauce
3 Tbls. oil
Toppings:
1 shallot, sliced
3 Tbls. peanuts, chopped
1/2 bunch cilantro, chopped
1 tsp. garlic, fried
2 Thai chilis, sliced
Dressing:
1 Tbls. sugar
1 Tbls. brown sugar
2 Tbls. lime juice
Juice from 1 orange
2 Tbls. fish sauce
1 Tbls. chili paste
Bibb lettuce torn in bite
size pieces
Procedure:
Place salmon skin in marinade for 5 minutes and then pat dry. Heat 1/4 to 1/2 cup of oil in a large frying pan until sizzling. Cut skin in thirds to fit in pan. Fry until crisp, 2-3 minutes, drain on paper towels, and chop into pieces. Combine dressing ingredients and mix until sugars dissolve.
Toss lettuce with 1/2 the dressing and arrange on a platter. Top with salmon skin, sprinkle on toppings and the rest of the dressing. Top with Mango - Papaya Salsa: Mix together 1 diced mango or papaya, 1/4 cup each chopped basil and cilantro, 2 Kaffir Lime leaves, stemmed and chopped, and 1 Tbsp. each rice vinegar and Mae Ploy (Thai sweet chili sauce).
Recipe Type: Authentic1 Salmon Skin, scaled
Marinade:
1 Tbl. sugar
1/2 Tbls. salt
3 Tbls. fish sauce
3 Tbls. oil
Toppings:
1 shallot, sliced
3 Tbls. peanuts, chopped
1/2 bunch cilantro, chopped
1 tsp. garlic, fried
2 Thai chilis, sliced
Dressing:
1 Tbls. sugar
1 Tbls. brown sugar
2 Tbls. lime juice
Juice from 1 orange
2 Tbls. fish sauce
1 Tbls. chili paste
Bibb lettuce torn in bite
size pieces
Procedure:
Place salmon skin in marinade for 5 minutes and then pat dry. Heat 1/4 to 1/2 cup of oil in a large frying pan until sizzling. Cut skin in thirds to fit in pan. Fry until crisp, 2-3 minutes, drain on paper towels, and chop into pieces. Combine dressing ingredients and mix until sugars dissolve.
Toss lettuce with 1/2 the dressing and arrange on a platter. Top with salmon skin, sprinkle on toppings and the rest of the dressing. Top with Mango - Papaya Salsa: Mix together 1 diced mango or papaya, 1/4 cup each chopped basil and cilantro, 2 Kaffir Lime leaves, stemmed and chopped, and 1 Tbsp. each rice vinegar and Mae Ploy (Thai sweet chili sauce).
Recipe Author: Chef Stu
Source: Waterfall Resort. "Waterfall Resort Newsletter." 2005. Web. 22 May 2013. <http://www.waterfallresort.com/pdf/newsletter_05.pdf>