Thai · Lunch
Spicy Salmon Salad
Seared salmon fillet flaked over a crisp Thai salad of cucumber, cherry tomato, shallot and herbs, tossed in a dressing built from lime juice, fish sauce, palm-style sugar and fresh chili. Finished with roasted peanuts and mint for crunch and a sharp, hot-sour balance typical of Thai yum-style salads.
$8
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
415Calories
37.8gProtein
23.4gFat
17.2gCarbs
10.2gSugar
3.7gFiber
1155mgSodium
96mgChol
4.5gSat Fat
1095mgPotassium
88mgCalcium
2.7mgIron
4.8mcgVitamin B12
31mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
sweet-heat
thirty-min-meals
gluten-free
Instructions
1
Prep
Pat the salmon fillet dry and season with salt. Thinly slice the cucumber, halve the cherry tomatoes, and slice the shallot, chili and scallion into thin pieces.
2
Sear
Heat vegetable oil in a small skillet over medium-high heat and sear the salmon 3 minutes per side until skin crisps, flesh turns opaque and flakes easily.
3
Whisk
In a bowl, whisk together lime juice, fish sauce and sugar until dissolved. Taste and adjust sweetness and sourness to balance.
4
Build
Toss cucumber, tomatoes, shallot, chili, cilantro and scallion with dressing. Flake salmon gently into the salad and fold to combine without overmixing.
5
Plate
Mound the salad on a plate, scatter torn mint and crushed peanuts over the top and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salmon fillet
- 2 tsp2 tsp vegetable oil
- 11 cucumber
- 1212 cherry tomatoes
- 22 small shallot
- 4 tbsp4 tbsp lime juice
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar-white
- 22 fresh red chili
- 4 tbsp4 tbsp cilantro
- 2 tbsp2 tbsp mint leaves
- 2 tbsp2 tbsp roasted peanuts
- 44 scallion
