The weekend cooking is now a big deal, earlier the kids used want to try out different restaurants which they still like doing, but they have morphed in to this mode where they want me to make different things for them. All this is well and good, but there is still a marked difference between their flavor palates and my husband’s.
I realize that this is not an uncommon dilemma, in that different members of the household tend to like different food preferences. My friend Susan is mostly vegetarian with a meat loving husband, JL here, who is a passionate and committed vegan has an omnivore husband. We have worked out the meat versus non-meat issues in our household. We tend to agree on fish and seafood and some chicken, on occasion I do like lamb, very rarely though. 
Speaking of fish and seafood, one of the pantry staples or should I say refrigerator staples is wild salmon, usually the sockeye variety. Although this week, I had some frozen silver brite salmon. I am trying to wind down the frozen fish supplies since, I have finally found a fish supplier near us that I am happy with.
Once, I had identified the main dish, so to speak, I was trying to figure out a way to cook it that would work for all of us. I tried poaching it with classic Thai seasonings and continuing the theme of ingredients to arrive at a moist and flavorful salad.
The red pepper flakes were tossed in at the end for us. The kids had their as regular whole grain sandwiches and we had them as open sandwich, over slightly warmed whole grain baguette slices from my favorite local bread maker.
This recipe fits beautifully on any dinner table, and adds a touch of soothing brightness with its soft colors.
PrintThai Salmon Salad Recipe
- Total Time: 28 minutes
- Yield: 4-6 servings 1x
Description
This Thai Salmon Salad combines poached salmon with classic Thai seasonings, creating a moist and flavorful dish that’s perfect for serving over warm baguette slices.
Ingredients
- 1 and ½ pounds wild salmon fillets
- 3 to 4 kafir lime leaves, torn
- 1 and ½ tablespoons fish sauce
- 2 tablespoons rice wine
- ½ cup water
- ½ tablespoon freshly grated ginger
- 4 to 5 tablespoons mayonnaise
- 1 tablespoon peanut butter
- 4 tablespoons red onion, very finely chopped
- 2 tablespoons finely chopped cilantro
- ½ teaspoon red pepper flakes
- ½ fresh lime
- 1 small fresh, thinly sliced cucumber
- 1 fresh whole grain baguette
- Olive oil for dusting
Instructions
- In a large flat wok or saucepan, combine the salmon fillets, torn kaffir lime leaves, fish sauce, rice wine, water, and freshly grated ginger.
- Cover the pan and poach the salmon over medium heat for 7 to 8 minutes, until the fish is just cooked through and flakes easily with a fork.
- Drain the liquid from the pan and allow the salmon to cool slightly.
- Gently flake the salmon into bite-sized pieces and mix with mayonnaise to your desired creaminess.
- Sprinkle red pepper flakes over the salmon mixture to taste.
- Serve the salmon salad over slightly warmed whole grain baguette slices as an open sandwich.
Notes
For a spicier kick, add more red pepper flakes. The salad can be served cold or at room temperature. If you prefer, serve the salad in whole grain sandwiches for a more traditional presentation. Use fresh salmon if available for the best flavor. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1
- Sodium: 600
- Fat: 23
- Carbohydrates: 5
- Fiber: 1
- Protein: 30
- Cholesterol: 70
