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
Units
Scale
- 1 and 1/2 lb (680 g) wild salmon fillets
- 3 to 4 kafir lime leaves, torn
- 1 and 1/2 tbsp (22 ml) fish sauce
- 2 tbsp (30 ml) rice wine
- 1/2 cup (120 ml) water
- 1/2 tbsp freshly grated ginger
- 4 to 5 tbsp (60-75 ml) mayonnaise
- 1 tbsp (15 ml) peanut butter
- 4 tbsp red onion, very finely chopped
- 2 tbsp finely chopped cilantro
- 1/2 tsp red pepper flakes
- 1/2 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: Appetizer
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1
- Sodium: 600
- Fat: 23
- Carbohydrates: 5
- Fiber: 1
- Protein: 30
- Cholesterol: 70