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Ingredients: |
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1-1/2 lb. salmon fillet
1 md. onion, thinly sliced
1 lg. tomato, cut into bite-sized pieces
1 cup mint leaves
1 dash olive oil
Lettuce leaves
Dressing:
4 tbsp. fish sauce
4 tbsp. lime juice
2 tsp. brown sugar
4 to 5 fresh hot Thai chilies, chopped
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Directions:
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Pre-heat oven to 400°F. Clean salmon fillet. Place on a baking tray, dash olive oil over and bake for 20 minutes or until cooked. Let cool for at least 15 minutes.
Meanwhile, prepare dressing: combine fish sauce, lime juice, brown sugar and chopped chilies in a small bowl. Set aside. Clean lettuce leaves thoroughly and cut into bite-sized pieces. Place on a serving tray and refrigerate. Transfer baked salmon fillet into a big bowl (discard skin). Use fork to break salmon meat into big chunks. Pour prepared dressing over, along with sliced onion, tomato and 1/2 cup of mint leaves. Toss lightly with spoons until well mixed. Place the mixture on the refrigerated lettuce leaves and garnish with the remaining mint leaves and tomato wedges. Serve immediately.
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Recipe from Poolsin Krisananuwat in the 1999 Good Morning, America Cut the Calories Cook-Off Contest.
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