THAI-STYLE SALMON SALAD

This Thai-style salmon salad is seared salmon fillets with cucumber, mint, onion and herbs all tossed in a light dressing. A lighter meal option that’s fresh, colorful and totally delicious!

There…4 words I never thought I’d put together in a sentence or a blog post title: Thai-style salmon salad.

This is so freaking good. Well, if you like salmon and if you don’t like salmon, then this recipe obviously will mean nothing to you and you will ignore it until it hysterically cries.

I love a good main course salad, it’s a great way to get your protein and veggies all in one place.

This salmon salad is packed with flavor and it’s an easy lunch or dinner that you can feel good about eating.

This recipe starts with fresh salmon fillets, which are coated in seasoning and seared(cooked) until lightly browned. While the salmon is cooking, I chop up a few veggies and make the dressing. The salmon goes over a bed of cucumber, onion and herbs. Pour the dressing over the top, toss lightly and then serve! IT CANNOT GET EASIER THEN THIS 😋

And how I plated this salad, that you can find in the recipe and pics below, but I must tell you: It’s delicious. And it’s probably one of my favorite salad recipes on this blow. I just wrote blow instead of blog.

Why, why would these talented hands do such mistake? Another mystery of life.😉

You can absolutely eat cooked salmon hot, room temperature, or cold. For this salad, I prefer to eat the salmon at room temperature as hot salmon will wilt the herbs. I’ve also made this salad with cold salmon and it’s fabulous.

The components of this salad will keep in the fridge for up to 2 days. If you’re trying to make this salad in advance, I recommend keeping everything separate, then add them all together with the dressing at the last minute when you’re ready to eat.

Salmon is a great choice for a healthy diet. It’s high in protein and low in carbohydrates. Salmon is full of vitamins and minerals including Vitamin B12, potassium and selenium. Salmon is also a great source of omega-3 fatty acids which have numerous health benefits.

This is officially the longest someone has talked. So let’s leave it here and never recap.

INGREDIENTS

2 x 200g skinless salmon filllets

1 tbsp vegetable oil

1 small onion, sliced

2 cucumber, sliced

¼ cup finely chopped coriander (cilantro)

¼ cup finely sliced spring onion (scallions)

½ cup mint leaves

chilli flakes to taste (optional)

sea salt

Dressing:

1 long red chilli, sliced

1 small garlic clove

3 Tbsp fish sauce

3 Tbsp lime juice

2 Tbsp shaved palm sugar (or light brown sugar)

INSTRUCTIONS

1.For the dressing, place the chilli, garlic and a pinch of salt in mortar. Use a pestle to pound to a rough paste. In a small bowl combine the chilli garlic paste, fish sauce, lime juice and palm sugar.

2.Season the salmon fillets with salt. Heat a frying pan over high heat. When the pan is hot, add the oil to the pan. Then add the salmon fillets and place a saucepan lid on top of the salmon so that the fillets are gently pressed to the bottom of the pan and to prevent oil splatter. Cook for 2-3 minutes each side or until cooked to your liking. Transfer to a plate to rest until cool enough to handle with your fingers.

3.Place the onion and cucumber in a large bowl. Flake the salmon into large chunks and add to the bowl. Add the coriander, spring onion and mint. Add the dressing. Toss gently to combine. Add chilli flakes to taste (optional). Enjoy