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  • Big Fish Thai Salmon Salad
Thai Salmon Salad

Big Fish Thai Salmon Salad

    2 serving

Prep time:

Cook time:

Serves: 2

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!

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  • 2 Sweet Chilli Salmon Fillets
  • ½ Mooli, peeled
  • 1 radish, finely sliced
  • 2 sprigs salad onions, finely sliced
  • 100g mange tout peas, trimmed and finely sliced
  • ½ bulb fennel, shredded
  • 25g Thai basil, or regular basil
  • 1 lime
  • 50g cashew nuts, chopped and toasted
  • 50ml groundnut oil
  • ½ red chilli, finely sliced
  • 1 tsp honey
  • 1 pinch sea salt, to season


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.

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