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
In Partnership with
Fitthree

Thai Style Citrus Salmon Salad

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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

  1. 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.
    Prepare the Salmon


  2. 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.
    Make the Dressing


  3. Assemble the Salad

    • Place the salad ingredients in dish, then add the salmon chunks and dressing, and toss gently.
    Assemble the Salad


Plate and Serve!

Serve immediately.

Plate and Serve!
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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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