Spicy Salmon Tartare with Cabbage, Green Beans & Herbs

• 1 tablespoon fresh lime juice
• 1 tablespoon Asian fish sauce
• 1 tablespoon palm sugar or light brown sugar
• 1 cilantro stem, chopped, plus 1 tablespoon finely chopped cilantro leaves
• 1/2 teaspoon soy sauce
• 1/2 small garlic clove
• 1/2 small Thai chile
• 1 small dried red chile, such as chile de arbolhalved lengthwise, seeded and minced
• 1/4 pound green beans, trimmed
• 1/2 cup shredded green cabbage
• Salt
• 3/4 pound skinless sushi-quality salmon fillet, cut into 1/4-inch dice
• 1 small shallot, minced
• 1 scallion, white and light green parts only, thinly sliced
• 1 tablespoon finely chopped mint
• 1 tablespoon roasted rice powder (optional; see Note)

1. In a blender, combine the lime juice with the fish sauce, sugar, cilantro stem, soy sauce, garlic, Thai chile and half of the dried red chile.
2. Puree until the dressing is smooth.
3. In a medium pot of salted boiling water, blanch the green beans until crisp-tender, about 4 minutes.
4. Drain and cool under running water; pat dry.
5. Thinly slice the beans on the diagonal.
6. In a medium bowl, toss the sliced beans with the cabbage and 1 teaspoon of the dressing; season with salt.
7. In another medium bowl, toss the salmon with the shallot, scallion, cilantro leaves, mint, rice powder and the remaining dried red chile.
8. Stir in the remaining dressing and season with salt.
9. Spoon the salmon tartare onto plates and serve the green beans and cabbage alongside.

lime juice, fish sauce, palm sugar, cilantro stem, soy sauce, garlic, chile, red chile, green beans, green cabbage, salt, salmon fillet, shallot, scallion, mint, rice powder

Taken from www.foodandwine.com/recipes/spicy-salmon-tartare-with-cabbage-green-beans-and-herbs (may not work)