Thai-style Salmon Salad - Marion's Kitchen

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still nutritious.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: Worcestershire sauce

Soy sauce is lower in sodium and easier to find.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide a nut-free option.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can mimic acidity at a lower cost.

For the dressing, place the chili, garlic, and a pinch of salt in a mortar. Use a pestle to pound to a rough paste.

In a small bowl, combine the chili garlic paste, fish sauce, lime juice, and palm sugar.

Season the salmon fillets with salt.

Heat a frying pan over high heat. When the pan is hot, add the oil to the pan.

Add the salmon fillets and place a saucepan lid on top of the salmon to gently press them to the bottom of the pan and prevent oil splatter.

Cook for 2-3 minutes on each side or until cooked to your liking.

Transfer to a plate to rest until cool enough to handle.

Place the onion and cucumber in a large bowl.

Flake the salmon into large chunks and add to the bowl.

Add the coriander, spring onion, and mint.

Add the dressing and toss gently to combine.

Add chili flakes to taste (optional).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens