Recipes - Thai

Crispy Thai Salmon Salad
Thai Salmon Salad


A colourful, healthy Thai salmon salad recipe with freshly-cooked salmon drizzled with a lovely dressing of lime and chilli - a refreshing summer treat!
Cooking Time: 60mins - 120mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: Salad
Cook Method: Pan-Fry
Cuisine: Thai









Ingredients:

4 salmon fillet (skin on)
1 tbsp oil
¼ of a small watermelon (peeled and sliced)
1 cup fresh basil leaves (torn)
6 small tomatoes (sliced)
2 small cucumbers (shaved)
2 ripe mangoes (cubed)

Dressing

1 lime (zested and juiced)
1 tsp sesame oil
2 tbsp Valcom Red Curry Paste
½ cup water
2 tbsp Squid Brand Fish Sauce
2 kaffir lime leaves (finely sliced)
1 tbsp TCC Coconut Cream
crispy shallots (to garnish)
lime wedges




Steps:
  1. Heat oil in a frying pan over a medium heat and cook Salmon fillets skin side down for 4 mins until crispy. Turn and brown on the other side for 3 mins. Remove salmon and set aside.
  2. Combine the prepared watermelon, basil leaves, tomato and cucumber together in a bowl and toss well.
  3. Combine the dressing ingredients in a small bowl and whisk well.
  4. To Serve: Slice salmon into 4 or 5 portions and arrange in the centre of the plate. Top decoratively with the salad, then drizzle salad with the prepared dressing. Drizzle a little extra around the plate. Garnish with crispy shallots and lime wedges.

Notes: Prawns or Calamari maybe used in place of salmon.


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Crispy Thai Salmon Salad

Crispy Thai Salmon Salad

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A colourful, healthy Thai salmon salad recipe with freshly-cooked salmon drizzled with a lovely dressing of lime and chilli - a refreshing summer treat!

Cooking Time: 60mins - 120mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: Salad
Cook Method: Pan-Fry
Cuisine: Thai
Ingredients

4 salmon fillet (skin on)
1 tbsp oil
¼ of a small watermelon (peeled and sliced)
1 cup fresh basil leaves (torn)
6 small tomatoes (sliced)
2 small cucumbers (shaved)
2 ripe mangoes (cubed)

Dressing

1 lime (zested and juiced)
1 tsp sesame oil
2 tbsp Valcom Red Curry Paste
½ cup water
2 tbsp Squid Brand Fish Sauce
2 kaffir lime leaves (finely sliced)
1 tbsp TCC Coconut Cream
crispy shallots (to garnish)
lime wedges

Instructions
  1. Heat oil in a frying pan over a medium heat and cook Salmon fillets skin side down for 4 mins until crispy. Turn and brown on the other side for 3 mins. Remove salmon and set aside.
  2. Combine the prepared watermelon, basil leaves, tomato and cucumber together in a bowl and toss well.
  3. Combine the dressing ingredients in a small bowl and whisk well.
  4. To Serve: Slice salmon into 4 or 5 portions and arrange in the centre of the plate. Top decoratively with the salad, then drizzle salad with the prepared dressing. Drizzle a little extra around the plate. Garnish with crispy shallots and lime wedges.

Notes: Prawns or Calamari maybe used in place of salmon.

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