Thai Salmon Salad Recipes

THAI SALMON SALAD

Thai Salmon Salad image

Make and share this Thai Salmon Salad recipe from Food.com.

Provided by chia2160

Categories One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons fish sauce
4 tablespoons lime juice
2 teaspoons brown sugar
4 Thai chiles, chopped
1 1/2 lbs salmon fillets
1 teaspoon olive oil
1 onion, thinly sliced
1 large tomatoes, chopped
1 cup chopped fresh basil
mixed greens

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Prepare the dressing by combining the fish sauce, lime juice, brown sugar and chopped chiles in a small bowl; set aside.
Place the salmon filet on a baking tray, and rub olive oil over.
Bake for 20 minutes in the preheated oven, or until easily flaked.
Let cool for at least 15 minutes.
Place salmon filet into a big bowl; use fork to break salmon meat into big chunks.
Add onion, tomato and basil; pour dressing over, and toss lightly until well mixed.
Place mixture on lettuce leaves, and serve immediately.

FRESH SALMON WITH THAI NOODLE SALAD

Fresh salmon with Thai noodle salad image

Ideal for a quick midweek meal, whip up this nutritious salmon and noodle salad in just 20 minutes. The balance of protein and carbs make it super satisfying

Provided by Sara Buenfeld

Categories Dinner, Fish Course, Lunch, Main course

Time 20m

Number Of Ingredients 10

Ingredients

2 skinless salmon fillets
1 large orange , the juice and zest of half, the rest peeled and chopped
125g French beans , trimmed and halved
50g mange tout , shredded
75g frozen peas
75g vermicelli rice noodles
2 tsp red curry paste
1 tsp fish sauce
3 spring onions , finely chopped
half a pack basil or coriander, chopped

Steps:

Put a pan of water on to boil. Line a steamer with baking parchment, add the salmon fillets and scatter with a little of the orange zest. When the water is boiling, add the beans to the pan, put the salmon in the steamer on top and cook for 5 mins. Take the salmon off, and if it is cooked, set aside but add the peas and mange tout to the pan and cook for 1 min more, or if not quite cooked leave on top for the extra min. Drain the veg, but return the boiling water to the pan, add the noodles and leave to soak for 5 mins.
Put the curry paste and fish sauce in a salad bowl with the orange juice and a little of the remaining zest and the spring onions. Drain the noodles when they are ready and add to the salad bowl, toss well, then add the chopped orange with the basil or coriander and the cooked vegetables. Tip in the juice from the fish, then toss well and serve in bowls with the salmon on top.

Nutrition Facts : Calories 517 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 0.86 milligram of sodium

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