Thai Style Pickled Salmon with Peanut Dip

For the pickled salmon with peanut dip, mix everything in a food processor and rub the salmon with it. After 3-4 hours, remove the salmon from the pickle and rinse well.

For the salad, peel the papaya and cut it into thin strips and let it marinate with a big pinch of salt and sugar for 15 minutes.

Wash the cucumber well and peel it into wide strips with a peeler until the core.

Remove the seeds from the chili pepper and cut into thin strips, pluck the Thai basil from the stem.

Mix the cucumber, chili and basil into the papaya and season well with lime juice, sesame oil, sesame seeds and a little salt.

For the pak choi, peel and finely dice the shallots and finely grate the ginger.

Wash the pak choi well, dab well and quarter lengthwise. Heat some (approx. 3 tbsp.) peanut oil in a wok, sauté the pak choi and shallots on all sides for about 3 minutes, stirring frequently. Season with soy sauce and ginger.

For the dip, mix the peanut butter and pumpkin seeds, season well with soy sauce and sesame oil.

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