Thai Salmon Salad
30min
Easy
2
Ingredients
For the salmon
1 tbsp fine salt
300g sushi grade salmon
1 tbsp sesame oil
1 onion, thinly sliced
1 red chilli, finely chopped
2 garlic cloves, crushed
2 tbsp honey
2 tbsp light soy sauce
1 lime, juice only
For the salad
1 cucumber, thinly sliced
1 fennel bulb, core removed, thinly sliced
3 spring onions, thinly sliced
1 bunch basil, finely chopped
1 bunch fresh coriander, finely chopped
1 bunch fresh mint, finely chopped
2 limes, juice only
2 green chillies, thinly sliced
1 shallot, thinly sliced
2 tbsp Thai fish sauce
Bunch mixed salad leaves
75g cooked brown basmati rice or glass noodles
Method
To make the salmon marinade mix sesame oil, onion, red chilli, garlic cloves crushed, honey, light soy sauce and lime juice in a glass bowl .
To make the salmon, sprinkle the salmon flesh with the salt and coat well in the the marinade. Set aside in the fridge for 1 hour.
To make the salad, mix the cucumber, fennel, spring onions, lettuce and herbs together in a bowl. Mix the lime juice, chillies, shallots, fish sauce, honey and garlic in a small bowl. Add the dressing to the vegetables and herbs and toss well.
Slice the salmon thinly and place on a large plate. Top with the salad making sure it is well coated with dressing. Leave to infuse the flaovors. Serve with basmati rice or glass noodles.