Thai Salmon Salad
Elevate your lunch or dinner with this vibrant and refreshing Thai Salmon Salad, a perfect harmony of bold flavors and wholesome ingredients. Tender, perfectly seared salmon fillets are flaked over a medley of crisp mixed greens, crunchy cucumbers, sweet cherry tomatoes, and colorful julienned carrots. Fresh herbs like cilantro and mint add an aromatic touch, while a tangy, slightly sweet dressing made from lime juice, fish sauce, honey, and chili (optional for a kick) ties the dish together. Topped with the satisfying crunch of roasted peanuts, this salad is not just a feast for the eyes but a nutrient-packed, protein-rich meal ready in just 30 minutes. Ideal for light yet satisfying meals, this Thai-inspired dish promises to tantalize your taste buds and leave you craving more.
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Recipe Information
Ingredients
- 2 pieces (about 6 oz each) salmon fillets
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups mixed salad greens
- 1 medium (sliced) cucumber
- 1 large (julienned) carrot
- 1 medium (thinly sliced) red bell pepper
- 1 cup (halved) cherry tomatoes
- 0.25 cup (roughly chopped) fresh cilantro
- 0.25 cup (roughly chopped) fresh mint
- 0.25 cup (chopped) roasted peanuts
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon honey
- 1 clove (minced) garlic
- 1 small (thinly sliced, optional) red chili
Instructions
Preheat a skillet or grill pan over medium heat.
Rub the salmon fillets with olive oil, salt, and black pepper on both sides.
Cook the salmon in the skillet or on the grill for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Set aside to cool slightly.
In a large mixing bowl, combine the salad greens, cucumber slices, julienned carrot, sliced red bell pepper, halved cherry tomatoes, chopped cilantro, and chopped mint.
In a small bowl, whisk together lime juice, fish sauce, honey, minced garlic, and sliced red chili (if using) to make the dressing.
Flake the cooked salmon into large chunks and add it to the salad bowl.
Pour the dressing over the salad and gently toss everything together to coat evenly.
Divide the salad onto two plates and garnish with chopped roasted peanuts before serving.
Nutrition Facts
Calories |
1221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 4093 mg | 178% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 36.8 g | ||
| Protein | 90.2 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1996 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
