Salmon Marinated with Thai Spices

This is a combination of Scandinavian (the raw uncooked fish, and Thai the Thai being the spices. Don't be afraid of the lack of cooking for the fish the brine does that automatically trust me this is fantastic! If you make this dish please take a photo and posted together with the recipe thank you

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

680 gsalmon - preferably the tail
4 teaspooncoarse sea salt
4 teaspoongranulated sugar
2.5 cmfresh root ginger, grated
2lemongrass built, because outer leaves removed, thinly sliced
For kaffir lime leaves finely chopped or shredded
Grated rind of 1 lime
1fresh red chili, seeded and finely chop
1 teaspoonblack peppercorns coarsely crushed
2 tbspchopped fresh coriander
Coriander and café lines to garnish
Coriander And Lime Dressing
150 mLmayonnaise
Juice of 1/2 lime
2 tspchopped fresh coriander

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Steps

1

Remove all the bones from the salmon, this is best done with a pair of tweezers. In a bowl mix together the salt, sugar, ginger, lemongrass, lime leaves, lime rind, chili, peppercorns and coriander
2

Place one quarter of the spice mixture in a shallow dish stop place 1 salmon Philip, skinside down on top of the spices spread two thirds of the remaining mixture over the flash then place the remaining Philip on top flesh side down. Sprinkle the rest of the spice mixture over the fish
3

Cover the fish with foil and place a board on top. At some weights such as clean cans of fruit et cetera. Chill for 2 to 5 days, turning the fish daily as in the spicy brine
4

Make the dressing by mixing the mayonnaise, lime juice and chopped coriander in a bowl
5

Scrape the spice it off the fish. Slice it as thinly as possible. Serve with the lime dressing, garnished with coriander and wedges of kaffir limes