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
Scale
- 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