Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To prepare the curing mixture, combine 1/2 cup coarse sea salt, 1/4 cup granulated sugar, 1 tablespoon chipotle powder, and the zest from 1 lime in a small bowl until well mixed.

2. 2

   Pat 500 grams of salmon fillet very dry with paper towels, then rub the curing mixture evenly all over the flesh side of the salmon.

3. 3

   Place the cured salmon in a shallow dish, cover tightly with plastic wrap, and refrigerate for 24 hours to allow it to cure, draining any liquid that accumulates periodically.

4. 4

   After 24 hours, rinse the cured salmon thoroughly under cold running water to remove excess curing mixture, pat it completely dry, and then thinly slice 500 grams of the cured salmon against the grain into bite-sized pieces.

5. 5

   To make the dressing, combine 3 tablespoons fish sauce, 3 tablespoons lime juice, 1 tablespoon finely chopped palm sugar, 2 thinly sliced medium shallots, and 1/2 teaspoon red chili flakes in a large bowl, mixing until the sugar dissolves.

6. 6

   Gently add 500 grams of thinly sliced cured salmon, 2 tablespoons toasted glutinous rice powder, 1/2 cup fresh mint leaves, 1/4 cup fresh coriander leaves, 2 thinly sliced spring onion stalks, and 1 small julienned cucumber to the dressing and toss everything carefully to combine.

7. 7

   Serve the Chipotle-Cured Salmon Larb immediately as a refreshing main course or appetizer.