Description

A fresh and vibrant salmon salad bursting with bright herbs, an exciting lime dressing, and crunchy vegetables, perfect for a quick and satisfying meal.

Ingredients

For the Salmon

1 lb salmon fillet (Choose fresh salmon, skin on is optional.)

For the Salad

2 cups mixed greens (Use romaine or mixed greens.)
1 cup cucumber, diced (Add for crunch.)
1 cup shredded carrots (Adds sweetness and color.)
1/2 cup bell pepper, diced (Optional addition for flavor.)
1/4 cup cilantro, chopped (For freshness.)
1/4 cup mint, chopped (Adds a refreshing taste.)
1-2 each chili, sliced (Adjust based on spice preference.)
1/2 cup green onions, chopped (For added crunch.)

For the Dressing

3 tbsp fresh lime juice (Key flavor component.)
1 tbsp fish sauce (Can substitute with soy sauce.)
1-2 tsp brown sugar or honey (Adjust sweetness to taste.)
1 tsp toasted sesame oil (Optional, for richness.)
1 clove garlic, minced (For added depth of flavor.)

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Instructions

Preparing the Salmon

Choose your preferred method: pan-seared, grilled, or oven-baked.
For pan-searing: Pat the salmon dry, season with salt and pepper, and cook in a skillet with oil until golden.
For grilling: Ensure grates are oiled, and cook until easily flaked.
For oven-baking: Bake at 400°F until it flakes easily, checking earlier for thinner fillets.

Assembling the Salad

Let the cooked salmon cool slightly.
In a large bowl, add the mixed greens.
Layer in the cucumber, carrots, and bell pepper.
Top with herbs, flaked salmon, and chili.
Drizzle with dressing and toss to combine, or serve layered for presentation.

Notes

Keep wet ingredients separate from crunchy ones until ready to serve to prevent sogginess. Adjust the dressing to taste, balancing sweet, sour, and salty flavors as needed.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course, Salad
Cuisine: Thai