Thai-style Salmon Salad

Succulent salmon fillets, grilled to perfection and served atop a bed of crisp, crunchy veggies, all tossed in a zesty Thai-inspired dressing. It’s a taste sensation that’ll transport you straight to the bustling streets of Bangkok!

This dish combines the best of both worlds – the richness of perfectly cooked salmon with the freshness of vibrant Thai flavours.

First off, let’s talk about the star of the show – the salmon. Grilled or pan-seared until beautifully golden and flaky, it’s the perfect protein to anchor this salad. Not only does it add a hearty texture, but it also brings a dose of healthy omega-3 fatty acids to the table.

Now, onto the veggies – the cool crunch of cucumber, the refreshing herbaceousness of mint and coriander, and the mild bite of spring onions. It’s a symphony of tastes and textures that dance harmoniously on your palate.

And let’s not forget about the dressing! Tangy lime juice, fragrant fish sauce, a touch of sweetness from brown sugar, and a hint of heat from chillies come together to create a mouthwatering dressing that ties everything together beautifully.

If you’re looking to impress your dinner guests with a dish that’s as colourful as it is delicious, this Thai-style Salmon Salad is the way to go!

Thai-style Salmon Salad

Recipe by Maliha KhanCourse: Sides, Appetizers, SaladsCuisine: ThaiDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Ingredients

• 2 salmon fillets

• 1 tbsp oil

• ½ medium onion

• 1 cucumber

• ¼ cup fresh coriander

• ¼ cup spring onions

• ½ cup mint leaves

• red chilli flakes to garnish

• Dressing

• ½ tsp chilli flakes

• 1 garlic clove

• 3 tbsp fish sauce

• 3 tbsp lime juice

• 2 tbsp brown sugar

• ½ tsp sriracha sauce

Directions

• Thinly slice the onions and cucumbers.
• Roughly chop the coriander leaves, mint, and spring onions.
• Use a mortar and pestle to grind the garlic, chilli flakes and a pinch of salt into a paste. Add the remaining ingredients and mix well.
• Heat a frying pan. Season the salmon with salt and cook skin side down for 4 mins. Then flip and cook another 4 mins (until just done). Peel off the skin and discard. I like to cook the salmon with the skin on because it seems to retain some of the yummy fattiness. Cut the cooked salmon into chunks.
• Add all ingredients into a bowl along with the dressing and toss to coat evenly. Sprinkle chilli flakes to garnish.

Notes

• This recipe was inspired by Marions Kitchen