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Description
Thai Influenced but Latin American in origin, this Larb Salmon Ceviche is a piquant dish of salmon marinated in hot, sour and sweet flavours, giving you fork after fork of umami bliss!
Ingredients
US|METRIC
4 SERVINGS
- 2 salmon fillets (about 250g - 300g in total weight, skinless)
- rice (ground toasted)
- 2 limes
- 1 tsp. chilli flakes
- 1 handful coriander leaves (fresh)
- 3 spring onions
- 2 sprigs fresh mint leaves (only)
- 1 dash freshly ground black pepper
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Directions
- Let's make the marinade first. Finely chop all the herbs and place in a small bowl. (It makes sense to chop the herbs before the fish, unless you use different boards for meat and vegetables; my chopping boards all go in the dishwasher).
- Add all the other marinade ingredients (from the lime juice down) and stir thoroughly. Set aside.
- Now let's work on the salmon. Remove any dark meat on the underside of the salmon. We're going for pure orange flesh here, for the best taste.
NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium40mg2% |
| Potassium340mg10% |
| Protein13g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A10% |
| Vitamin C40% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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