Som Pa Salmon ສົ້ມປາແຊວມອນ

Ingredients:

1.5 pounds sliced 1/4 of inch thick skinless salmon

2 Wholes smashes shell free garlic

1.5 cup cooked jasmine rice or cook sticky rice

10-15 Fresh chili peppers.

*If you use frozen and wash them make sure use paper towel to absorb out all the water

Seasonings:
1 teaspoon Kosher Salt per pound
1 teaspoon MSG per Pound

This dish is very difficult to work with you cannot use iodine salt it will rot your meat or fish.

Use salt or kosher salt
Don’t worry if you will be using too much salt because if you under salt,
the fish and meat will rotten.

If you use too much salt it just will take longer to be fermented and too salty to eat.

*Must Massage them really well at least 15 to 20 minutes

*Store in seal tight container press with a lot of pressure before apply at least two layers of saran wraps then close with the lids.

Some people use banana leaves to roll but because we live in the USA we don’t have fresh banana leaves in some parts. But if you choose to wrap with banana leaves make sure you form oval shapes before wraps.

*Some do you saran wrapped. Form them into shape of bread, then roll and tuck, then apply some tape.

Store in room temperature:
If your room is air condition Will be ready to serve 5 to 6 days

If your room has no air condition will be ready in 2-3 days

This dish can be served raw but at your own risk, or sautéed in the pan, plain or with sliced garlics, gingers, shallots.
Enjoy and stay safe 😁❤️