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Hot & Spicy Salmon Salad W/Fish Sauce Dressing {Dean & DeLuca Column}

Last Sunday, January 16th,  was International Hot & Spicy Food Day. It’s the unofficial culinary holiday when heat-lovers relish in making and eating food that tingles the palate and causes bodily cooling agents to clock in! I personally have a very low tolerance for picante–something I simply can’t understand. It’s a pain, you know. I constantly have to ask restaurants to simmer down on the heat factor. And,  it’s quite embarrassing to admit that even at home I have to scale back on hot peppers (though cayenne chocolate somehow yields to my sensitivity).  It’s a shame and I lower my head in despair when I  consider the innumerable amount of tasty, fire-y cuisine I’ve missed out on.

Well, last weekend, with all that was going on in my world–entertaining out-of-town family, visiting MLK memorials in his hometown, cooking for clients, etc…– I found some time to scour the web to see what people were making in celebration of International Hot & Spicy Food Day.  The origin of this informal holiday is unknown, but it’s clear that chili’s, raw garlic or ginger are staple ingredients reliable to light up your mouth. Not that we need to reserve a special day to devour eye-popping food but there some serious enthusiasts creating interesting plates using some dynamic ingredient pairings I’ve never thought of.  Most cuisines covered were from the East and others from African nations.

While browsing, I drooled over several findings and only got as far pondering what I’d substitute the heat source with. The only thing that I finally decided to eventually make is sriracha: a super caliente and probably the hottest of hot sauces out in the market and originally from Thailand. Yeah, that’ll get my buds all excited and later hating me for searing them! I’ll let you know how that goes– when it does.

Continue reading and snatch the recipe for this fab salad on my weekly column on the Dean & DeLuca Gourmet Blog!

Eat well, love unapologetically, pray with true intention, and take care of yourself.

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Bren Herrera
Bren Herrera is a multi-talented chica with an endless passion for all things art. She cooks for cool people, always eager to teach her clients and students a life skill in the kitchen. Her affair with the world has taken her to over 30 countries. With shots of espresso in hand. She believes cooking and sitting at the dinner table can save families and humanity. Website: http://HouseofBren.com

61 thoughts on “Hot & Spicy Salmon Salad W/Fish Sauce Dressing {Dean & DeLuca Column}”

  2. The salad itself looks delicious, but I’ll have to dispense with the spicy part, which I absolutely do not tolerate. Honestly, contrary to you, I don’t think I am missing out on anything for not eating spicy; it just sears my taste buds and prevents me from enjoying the flavor of whatever it is I may be eating, and to me, that’s not cool (pun intended). But for all spicy food lovers out there, this offering should be mouth watering!! Thanks.

  6. Rosa: I’m not so addicted to heat and chili but it totally works in this salad. Very refreshing and obviously healthy! I’ll take more of it anytime!

    David: Yeah, I know you can’t handle. Truthfully, I can’t take too much of it either. I have to take in batches! 🙂 There’s always milk to soothe that searing of the buds! LOL!

    Canika; Make it chica. Too easy!

    Bellini: Here too! Can not go wrong with it!

    Darius: Wow, lookey who’s here! Wassup fella. Salmon rocks as you know. I do get a bit sick with it though… Can eat it for 1 month straight, then I need a break! Crazy, huh!

  7. Hi Bren, I made this recipe last week for my boo and his “picky” daughter. She and I share a love of all things Asian and hot so this was a WINNER! It was super easy to make and we used the salad greens we had on hand and the results were spectacular. I added some pom seeds for more color since I could only find green Thai chilis. I’ll be making the shrimp dish you made in Honolulu in the near future and will report back…Once again, Muchas gracias hermana!

  8. Hey Dee! So glad you made it. It was wonderful, right! I liked the heat and robust flavor of the salmon. Olive oil and salt will almost always do the trick. I also used the green peppers, which is just fine. Did you like them? Arils sound interesting though I don’t think I would have like the mesh of those flavors. Hey, but if it worked for you, then it worked for you! Do let me know when the make the shrimp dish. I think you’ll really love that one!

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