Ingredients
Scale
Let’s dive into what you need to whip up this scrumptious Thai-style Salmon Salad!
- 2 salmon fillets (skinless)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cups mixed salad greens
- 1 cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, chopped (optional)
For the dressing:
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon ginger, grated
- 1 garlic clove, minced
- 1 teaspoon sesame oil
Instructions
- Preheat the oven to 375°F (190°C) and place salmon fillets on a baking sheet. Drizzle with olive oil, season with salt and pepper, and bake for 12-15 minutes.
- While the salmon bakes, whisk together the dressing ingredients in a bowl until combined.
- Once the salmon is done, let it cool slightly and flake it into large pieces. In a large bowl, combine salad greens, cucumber, cherry tomatoes, red onion, and cilantro. Add the flaked salmon on top.
- Drizzle the dressing over the salad, toss gently, and add chopped peanuts if desired. Serve immediately.
Notes
- For a spicy kick, add sliced chili peppers to the salad.
- Feel free to substitute any of the vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg