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Thai-style Salmon Salad

A vibrant and refreshing salad featuring succulent salmon, fresh greens, and a zesty dressing, perfect for any meal of the day.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 pieces salmon fillets (approx. 6 oz each)
  • 4 cups mixed greens (baby spinach, arugula, or choice)
  • 1 medium cucumber, sliced thin
  • 1 cup carrots, shredded
  • 1 red bell pepper, sliced
  • ½ cup fresh cilantro, chopped
For the Dressing
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce (ensure it’s halal-certified)
  • 1 teaspoon sugar
  • 1 teaspoon chili flakes (adjust according to heat preference)
  • 2 tablespoons peanut or sesame oil

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Place the salmon fillets skin-side down on a lined baking sheet. Drizzle with peanut or sesame oil and season with salt and pepper if desired.
  3. Bake for about 12-15 minutes, or until the salmon flakes easily with a fork.
Make the Salad Base
  1. In a large bowl, combine the mixed greens, sliced cucumber, shredded carrots, sliced red bell pepper, and chopped cilantro. Toss these ingredients together gently.
Mix the Dressing
  1. In a small bowl, whisk together the lime juice, fish sauce, sugar, and chili flakes until well combined. Taste and adjust the seasoning as needed.
Combine and Serve
  1. Once the salmon is cooked, remove it from the oven and let it cool slightly. Flake the salmon into bite-sized pieces and add it to your salad bowl.
  2. Drizzle the dressing over the salad and give everything a gentle toss. Serve immediately for the best flavor and texture.

Notes

Store leftovers in an airtight container in the refrigerator. Best consumed within 2 days. When reheating, avoid the microwave; use a pan on low heat with a splash of water or oil to maintain moisture.