Experience the tantalizing fusion of flavors with this Thai Salmon Salad recipe, featuring succulent salmon, crisp vegetables, and a harmonious blend of Thai-inspired spices, offering a nourishing and delicious option to elevate your healthy eating routine.
Preparation
20
min
Cooking
10
min
Portion
4
Ingredients
Glazed salmon
Marinade
- 30 ml (2 tbsp) honey or maple syrup
- 30 ml (2 tbsp) salt-reduced soy sauce
- 2 tsp (10 ml) lemon juice
- 1 ml (¼ tsp) garlic powder
- Pepper to taste
Salmon
- 4 salmon fillets
- Sesame seeds (optional)
Thai salad
Dressing
- 60 ml (¼ cup) olive oil
- 30 ml (2 tbsp) honey or maple syrup
- 30 ml (2 tbsp) salt-reduced soy sauce
- 30 ml (2 tbsp) white vinegar
- 15 ml (1 tbsp) sesame oil
- 1 ml (¼ tsp) potted garlic (or 2-3 garlic cloves)
- 1 ml (¼ tsp) potted ginger (or double the amount of fresh ginger)
- 1 ml (¼ tsp) lime juice
Salad
- 1.5 L (6 cups) fresh spinach or other greens
- 250 ml (1 cup) pre-boiled edamame beans
- 250 ml (1 cup) chopped fresh coriander
- 125 (½ cup) cashews, chopped
- 3 green onions, thinly sliced
- 2 peppers, sliced into strips
- 1 large carrot, julienned
- 1 Asian pear, julienned
Preparation
Salmon
- Preheat the oven to 425°F (220°C)
- In a bowl, whisk together the marinade ingredients.
- Marinate the salmon fillets for about 2h in the refrigerator; if you're short on time, you can simply brush them with the marinade (it will be just as delicious).
- Place the salmon fillets on a baking sheet and sprinkle them with sesame seeds.
- Bake the salmon fillets for 8 to 10 minutes, depending on the fillet's thickness.
Vinaigrette
- In a bowl, vigorously whisk together the dressing ingredients.
- In another bowl, combine the salad ingredients.
- Add the desired amount of dressing to the salad, toss and garnish with glazed salmon.
Notes
Can be stored up to 4 days in the refrigerator in airtight containers, salmon, salad, and dressing separated.
Registered Dietitian Nutritionist in Halifax, Nova Scotia
