We are pleased to introduce Iron Chef, Michael Bao Huynh as the newest content provider to VietnamAdvisors.com.
As Vietnam’s top culinary Ambassador, Chef Bao will offer our readers his unique and authentic recipes for cocktails, appetizers, entrees and desserts.
Each recipe with have a full ingredient list for shopping, and complete preparation instructions allowing readers to be confident in serving the finest of Vietnamese cuisine at home.
Lime-Cured Fresh Salmon Salad with Shaved Fennel and Wasabi Lime Fish Sauce
By Iron Chef, Michael Bao Huynh
Serves Two Portions
6-ounce filet of of fresh salmon
1/2 cup of Fennel ( Shaved )
Bunch of fresh herbs chopped ( Mint, Basil, Dill and Cilantro )
1 Julienned Cucumber
1 Julienned Carrot
3 Red Radishes, thinly sliced
Wasabi Lime Fish Sauce Dressing
3 tablespoons fish sauce
3 tablespoons white sugar
1 teaspoon chopped red thai chili
1 teaspoon of wasabi paste
1 teaspoon of chopped garlic
3 tablespoons lime juice
2 tablespoons olive oil
Slice the salmon into very thin strips, then squeeze the juice of the lime onto it, marinating for 5 minutes.
In a separate bowl, mix all of the dressing ingredients together, then add in the salad ingredients, toss and serve.