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Thai-style Salmon Salad

Thai-Style Salmon Salad: Fresh & Easy 15-Minute Delight

A quick and healthy Thai-style Salmon Salad packed with fresh vegetables and a zingy dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 fillets Salmon A rich protein source; substitute with any firm white fish if desired.
  • 2 tablespoons Vegetable Oil Can be replaced with sesame oil for added flavor.
  • 1 medium Onion Use red onion for milder flavor.
  • 1 large Cucumber Swap with zucchini for a different texture.
  • 1/4 cup Coriander (Cilantro) Omit if preferred.
  • 2 stalks Spring Onion (Scallions) Chives are a great substitute.
  • 1/4 cup Mint Leaves Use basil if mint is unavailable.
  • 1/2 teaspoon Chili Flakes Optional; adjust according to your spice preference.
  • to taste teaspoon Sea Salt Adjust to taste.
For the Dressing
  • 1 long Red Chili Brings heat and color; jalapeño can be used for a milder taste.
  • 2 cloves Garlic Substitute with garlic powder if needed.
  • 2 tablespoons Fish Sauce Use soy sauce or tamari for a vegetarian option.
  • 1 tablespoon Lime Juice Offers acidity and brightness; lemon juice works as a substitute.
  • 1 tablespoon Palm Sugar Brown sugar or honey can be used if unavailable.

Equipment

  • Frying Pan
  • Mixing bowl
  • mortar and pestle

Method
 

Step‑by‑Step Instructions
  1. Prepare the dressing by pounding together the long red chili, garlic, and sea salt to create a smooth paste. Mix in the fish sauce, lime juice, and palm sugar until well combined.
  2. Season the salmon fillets with sea salt. Heat a frying pan over high heat, adding vegetable oil until hot.
  3. Cook the salmon fillets skin-side down for 2-3 minutes until golden. Flip and cook for another 2-3 minutes until cooked through.
  4. Flake the salmon into large pieces once cooked and set aside.
  5. In a large bowl, combine flaked salmon with red onion, cucumber, coriander, spring onion, and mint leaves. Toss with dressing.
  6. Serve in bowls, garnishing with chili flakes if desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Best enjoyed fresh to maintain the crunch of the vegetables.

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