Big Fish Thai Salmon Salad
By not-recognized
Published on 18 April 2022
A light and
healthy salad, prepared in minutes and zinging with delicious Eastern
flavour. Add more fresh chilli at the
end if you like it hot!Time and servings
10 minsTotal time
2Servings
10 minsCooking time
Ingredients
- 2 sweet chilli salmon fillets
- 1 lime
- 0.5 mooli, peeled
- 1 radish, finely sliced
- 2 sprigs of salad onions, finely sliced
- 100 g of mange tout peas, trimmed and finely sliced
- 0.5 bulb of fennel, shredded
- 25 g of thai basil, or regular basil
- 50 g of cashew nuts, chopped and toasted
- 50 ml of groundnut oil
- 0.5 red chilli, finely sliced
- 1 tsp of honey
- 1 pinch of sea salt, to season
Method
Step 1
Remove the outer packaging from salmon fillets and pierce a hole in each vacuum pack. Place on a microwavable plate and cook on full power for 4 minutes from frozen. Once cooked, remove the fillets from the packaging and leave to one side to cool.Step 2
Bring a frying pan to a medium heat, and add chopped cashew nuts. Toast until lightly brown, and put aside.Step 3
Using a peeler, create ribbons of mooli and place into a large glass bowl. Add the sliced salad onions, radish and mange tout, plus the shredded fennel, toasted cashew nuts, and half a red chilli, finely sliced.Step 4
Pull the basil leaves from their stalks, roughly tearing the leaves, then chop the stalks and add both to the salad bowl.Step 5
Make a dressing for the salad by adding the juice and zest of 1 lime, 50 ml ground nut oil, a tsp of honey and pinch of sea salt to a lidded glass jar. Replace the lid tightly then shake to combine the dressing, adding more lime and salt to taste.Step 6
Once the salmon has cooled, flake with a fork and add to the salad bowl. Drizzle over the homemade dressing and serve.