Have the fishmonger remove the skin from the salmon and then place in a shallow, glass dish. Mix the soy and mirin and pour over the fish and marinate for 30 minutes. Heat a grill pan or griller then cook the fish until golden on the outside and just cooked through on the inside, about 3 minutes each side. Cool. Very finely julienne the tumeric, galagnal, chilli and kaffir lime leaves and mix with the cooked rice. Add the toasted coconut, basil and mint and mix with the fish sauce. Set aside. Make the dressing. Puree all the ingredients in a food processor until thick, smooth then fold the dressing through the rice until the rice is coloured pale green. Flake the cooked fish and add to the rice, mixing very gently to distribute. Serve the salad at room temperature garnished with toasted coconut. Per serving: 1601 Calories (kcal); 169g Total Fat; (92% calories from fat); 3g Protein; 29g Carbohydrate; 7mg Cholesterol; 2061mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 33 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2064g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 235 (11%)|
|Amt Per Serving||% DV|
|Total Fat 26.2g||35 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 208mg||64 %|
|Sodium 5012.3mg||173 %|
|Potassium 2392.7mg||63 %|
|Total Carbohydrate 332.5g||98 %|
|Dietary Fiber 25.6g||102 %|
|Sugars, other 306.9g|
|Protein 120.3g||172 %|
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Calories per serving: 2084
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