Vietnamese · Lunch
Grilled Salmon Salad with Green Mango
Grilled salmon fillet served over shredded green mango, carrot, fresh herbs, and aromatics, dressed in a tangy lime-fish sauce nuoc cham with fresh chili. Topped with crushed roasted peanuts, this Vietnamese-style salad balances sweet, sour, salty, and heat in a light, fresh plate.
$8
20 minsPrep
8 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
420Calories
33.5gProtein
19.8gFat
28.2gCarbs
18.9gSugar
4.8gFiber
1180mgSodium
94mgChol
3.4gSat Fat
980mgPotassium
95mgCalcium
2.4mgIron
4.8mcgVitamin B12
42mgVitamin C
gluten-free
low-calorie
sweet-heat
thirty-min-meals
gluten-free
Instructions
1
Prep
Pat salmon dry and rub with half the oil, salt, and pepper. Shred green mango and carrot, then toss with shallot, cilantro, mint, and basil.
2
Whisk
Combine fish sauce, lime juice, sugar, garlic, and sliced chili in a small bowl until sugar dissolves.
3
Grill
Heat a grill pan with remaining oil over medium-high heat. Grill salmon skin-side down 3–4 minutes, flip, then grill 2–3 minutes until opaque and flaking easily.
4
Plate
Mound dressed mango salad on a plate, flake salmon over top, drizzle with remaining dressing, and scatter crushed peanuts.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g salmon fillet
- 240g240g green mango
- 60g60g carrot
- 4 tbsp4 tbsp shallot
- 4 tbsp4 tbsp cilantro
- 4 tbsp4 tbsp mint
- 2 tbsp2 tbsp Thai basil
- 2 tbsp2 tbsp peanut
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar
- 1 clove1 clove garlic
- 11 chili-fresh
- 2 tsp2 tsp vegetable oil
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
