*Spicy Salmon Salad, Thai Style* (LAP SALMON)

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<TABLE width=550><TBODY><TR vAlign=bottom><TD align=right colSpan=5 height=29><TABLE width=550><TBODY><TR><TD width=132>http://www.mcdang.com/eng/Thaicuisine/Pic/th4_3.jpg</TD><TD width=265>Spicy Salmon Salad, Thai Style
(LAP SALMON)
</TD><TD width=131>http://www.mcdang.com/eng/Thaicuisine/Pic/th4_4.jpg
</TD></TR></TBODY></TABLE></TD></TR><TR vAlign=bottom><TD align=right colSpan=5 height=2>INGREDIENTS :
</TD></TR><TR vAlign=bottom><TD align=left width=272> Grilled salmon </TD><TD align=middle width=57 colSpan=-5>1.5</TD><TD align=middle width=55 colSpan=-5>lbs.</TD><TD vAlign=center align=right width=155 colSpan=-4 rowSpan=11><TABLE height=208 width=130><TBODY><TR><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th4_1.jpg
</TD></TR><TR><TD height=99>http://www.mcdang.com/eng/Thaicuisine/Pic/th4_2.jpg</TD></TR></TBODY></TABLE></TD></TR><TR vAlign=bottom><TD align=left width=272> Shallots, peeled and sliced thin</TD><TD align=middle width=57 colSpan=-5>1</TD><TD align=middle width=55 colSpan=-5>cup</TD></TR><TR vAlign=bottom><TD align=left width=272> Onion, sliced thin </TD><TD align=middle width=57 colSpan=-5>2</TD><TD align=middle width=55 colSpan=-5>tbsp.</TD></TR><TR vAlign=bottom><TD align=left width=272> Mint leaves </TD><TD align=middle width=57 colSpan=-5>1/2</TD><TD align=middle width=55 colSpan=-5>cup</TD></TR><TR vAlign=bottom><TD noWrap align=left width=272> Toasted raw rice kernels, ground </TD><TD noWrap align=middle width=57 colSpan=-5>3 - 4</TD><TD noWrap align=middle width=55 colSpan=-5>tbsp.</TD></TR><TR vAlign=bottom><TD align=left width=272> Red chili powder </TD><TD align=middle width=57 colSpan=-5>1 - 2</TD><TD align=middle width=55 colSpan=-5>tbsp.</TD></TR><TR vAlign=bottom><TD align=left width=272> Fish sauce </TD><TD align=middle width=57 colSpan=-5>1/4</TD><TD align=middle width=55 colSpan=-5>cup</TD></TR><TR vAlign=bottom><TD align=left width=272> Fresh lime juice </TD><TD align=middle width=57 colSpan=-5>1/3</TD><TD align=middle width=55 colSpan=-5>cup</TD></TR><TR vAlign=bottom><TD align=left width=272> Red spur chili peppers, sliced </TD><TD align=middle width=57 colSpan=-5>2</TD><TD align=middle width=55 colSpan=-5>tbsp.</TD></TR><TR vAlign=bottom><TD align=left width=272 height=5> Chopped fresh galangal (optional) </TD><TD align=middle width=57 colSpan=-5 height=5>3</TD><TD align=middle width=55 colSpan=-5 height=5>tbsp.</TD></TR><TR vAlign=bottom><TD align=right colSpan=3> (4 servings)
</TD></TR><TR vAlign=bottom><TD align=right colSpan=5 height=151><TABLE width=550><TBODY><TR><TD width=260 rowSpan=3>http://www.mcdang.com/eng/Thaicuisine/Pic/th4.jpg</TD><TD width=270> 1. Baste the pieces of salmon lightly with vegetable oil and grill until cooked. Take off heat and let cool.
</TD></TR><TR><TD width=270> 2. With a fork break salmon pieces into a crumble. Add the rest of the salad garnishes except the fresh lime juice. Toss all the ingredients together, then add fresh lime juice to taste. It should be tart enough at first taste but not overpowering.
</TD></TR><TR><TD width=270> 3. Spoon this salad over decorative lettuce cups and garnish with fresh mint leaves and julienne red spur chili peppers.
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