Tasty salad with a nice balance of flavors and textures. For those not familiar with it, nam pla (aka Thai fish sauce) can have a strong odor when you cook with it; just make sure you have the vent fan turned on above the stove. By adding the sugar and lime juice, the resulting dressing doesn't have nearly the overpowering flavor indicated in the prior reviews. We also didn't pour all the dressing on. Instead, just drizzle while you toss the salad and stop once everything has a nice coating. We used the pomegranate, but will probably try the kumquat next time.
Apple and Smoked Salmon Salad
This salad combines Thai flavorings with apples and kumquats. The recipe is adapted from one of our favorite Thai cookbooks, Cracking the Coconut by Su-Mei Yu.
Yield: 8 servings (serving size: 1/2 cup)
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Amount per serving
- Calories: 100
- Calories from fat: 7%
- Fat: 0.8g
- Saturated fat: 0.2g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 0.2g
- Protein: 3.6g
- Carbohydrate: 21.2g
- Fiber: 1.4g
- Cholesterol: 3mg
- Iron: 0.4mg
- Sodium: 868mg
- Calcium: 18mg
- 1/4 cup granulated sugar
- 1/4 cup Thai fish sauce
- 2 tablespoons light brown sugar
- 1/4 teaspoon kosher or sea salt
- 1/2 cup fresh lime juice
- 3 cups thinly sliced Granny Smith apple (about 3/4 pound)
- 1/2 cup thinly sliced shallots
- 1/2 cup thinly sliced kumquats or 1 cup pomegranate seeds
- 1 teaspoon minced serrano chile
- 4 ounces thinly sliced smoked salmon, cut into 1/4-inch-wide strips
- To prepare the dressing, combine first 4 ingredients in a small saucepan. Bring to a boil; cook 1 minute or until sugars dissolve. Cool; stir in lime juice.
- To prepare salad, combine apple and remaining ingredients in a medium bowl. Drizzle dressing over salad; toss gently to coat.
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