Considered the national dish of Laos, larb is referred to as the “good fortune salad.” Commonly made with chicken, pork, beef or fish, this endlessly adaptable recipe can be applied to any taste preferences. Serve over traditional sticky rice as shown here, or with lettuce as a wrap. You’ll want to use this sweet, spicy, zesty sauce with everything. Cucumbers are packed with beneficial antioxidants and are also hydrating—they are comprised of 96% water. They also help regulate blood sugar and are low in calories.
Total Time: 45 minutes (includes 20 minutes marinade time)
- 1 tablespoon fish sauce
- 1 tablespoon tamari or soy sauce
- 1 tablespoon lime juice
- 2 shallots, chopped
- 1 tablespoon sweet chili sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons toasted sticky rice powder
- 2 filets of salmon, pin bones removed
- 1 thin-skinned cucumber, sliced into half-moons on the bias
- Small handful of fresh cilantro, mint and basil, chopped, to serve
- Sticky rice, to serve
- In a medium-size bowl, whisk together the fish sauce, tamari, lime juice, shallots, sweet chili sauce, rice wine vinegar and sticky rice powder.
- Place your salmon fillets on a baking sheet lined with tin foil or parchment paper. Spoon some of the marinade over each fillet, reserving half for the cucumber salad. Allow the salmon to marinate at room temperature for 20 minutes.
- Toss the sliced cucumber in the reserved marinade and allow to sit at room temperature until ready to eat.
- Broil the salmon for 6-8 minutes, to the desired doneness, and until the tops are slightly golden and burnished in places.
- Plate the salmon over sticky rice, with the cucumber salad alongside and the fresh herbs to garnish. Enjoy!