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Ingredients
- Serves 2 people
200g salmon fillet, skinless
1/8 tsp salt
1 lemongrass heart, finely chopped
1 tsp rice bran oil
For the salad:
3 shallots, sliced
120g cucumber, sliced
35g pomelo, in segments
35g grapefruit, in segments
¼ tsp kaffir lime zest
15g mint leaves, sliced
15g coriander, chopped
20g cherry tomatoes, halved
For the dressing:
20g roasted peanuts, chopped
1 garlic, peeled
1 tbsp Thai chilli sauce
6-8 Kaffir lime leaves, thinly sliced
1 tbsp lime juice
½ tbsp fish sauce
1 tbsp grapeseed oil
Thai Style Citrus Salmon Salad
A gorgeous salad is a welcome treat on a hot day. The citrus and fresh herbs in this Thai Style Citrus Salmon Salad offer refreshing textures, which are juxtaposed against the richness of the salmon and the spiciness of the sauce. Whether you serve it as a side dish or enjoy it as a main, the bright notes and colors of this beautiful dish won’t fail to delight!
- Easy
- 10 min
- 8 min
- 15 min
- 3 steps
- 19 Ingredients
- Easy
- 3 steps
- 19 Ingredients
- 10 min
- 8 min
- 15 min
Instructions
-
Prepare the Salmon
- Marinate the salmon with the salt and lemongrass, and place in the refrigerator for 2 hours.
- Heat the oil in a non-stick pan over high heat, then place the salmon on the pan, searing for 1.5 – 2 minutes on both sides.
- Remove from heat and allow to cool, then break into large chunks and reserve for later.
-
Make the Dressing
- Place the garlic, roasted peanuts and Thai chili sauce in the mortar and pound into a rough paste.
- Place the remaining dressing ingredients in a small bowl, and whisk together with the pounded paste.
-
Assemble the Salad
- Place the salad ingredients in dish, then add the salmon chunks and dressing, and toss gently.
Plate and Serve!
Serve immediately.
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Ingredients
- Serves 2 people
-
200g salmon fillet, skinless
1/8 tsp salt
1 lemongrass heart, finely chopped
1 tsp rice bran oil
For the salad:
3 shallots, sliced
120g cucumber, sliced
35g pomelo, in segments
35g grapefruit, in segments
¼ tsp kaffir lime zest
15g mint leaves, sliced
15g coriander, chopped
20g cherry tomatoes, halved
For the dressing:
20g roasted peanuts, chopped
1 garlic, peeled
1 tbsp Thai chilli sauce
6-8 Kaffir lime leaves, thinly sliced
1 tbsp lime juice
½ tbsp fish sauce
1 tbsp grapeseed oil
Nutrition
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