Sadia Hussain

Thai Salmon Salad

This spicy, tangy salad loaded with protein and veggies is a delicious, nutritious and filling meal for lunch or dinner.

If you love Thai flavors as much as I do then this is going to be your new favorite salad. It can be pre assembled and mixed right before serving which is great for busy days.

Thai Salmon Salad

Sadia Hussain

SERVES

4

TOTAL TIME

30 Minutes

INGREDIENTS

  • 2 salmon fillets

  • 1 tablespoon olive oil

  • Salt to taste

  • Black pepper to taste

  • 1 onion, sliced

  • 1 cucumber, seeded and sliced

  • 2 spring onions, chopped

  • A handful of fresh coriander, chopped

  • A handful of mint leaves


For the Dressing

  • 1 Thai red chili, chopped

  • 1 garlic clove

  • A pinch of salt

  • 3 tablespoons fish sauce

  • 2 limes, juiced

  • 2 tablespoons palm sugar or regular sugar

  • Ground red chili flakes (garnish)

METHOD

  1. Coat salmon fillets with olive oil, salt and pepper.

  2. Heat a frypan and cook salmon fillets for 3-4 minutes on each side. Transfer to a plate and set aside.

  3. In a mortar, pound red chili and garlic clove with a pinch of salt into a paste. Add fish sauce, lime juice and sugar. Taste at this point in case you want to add more of anything. Set aside.

  4. Peel skin off salmon fillets and roughy break up with your fingers.

  5. In a large bowl, mix onion, cucumber, spring onions, coriander, mint and salmon pieces.

  6. Gently toss with dressing and sprinkle with ground chili flakes.

Tips and Bits

I like salmon skin but you can cook skinless salmon.


I grind red chili flakes and store in an airtight container.


This recipe is adapted from Marion’s Kitchen.

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