If you’re looking for a side dish to serve at a dinner party, this Thai-style salmon and herb salad is ideal. Tender fish, fresh herbs and a spicy-sour dressing to tie it all together – what’s not to love?
PREP TIME
10 minutes
COOK TIME
10 minutes
SERVES
4 as part of a shared meal
Ingredients
2 x 200g (7 oz) skin-on salmon fillets
sea salt
1 tbsp vegetable oil
3 small Asian shallots, sliced
2 spring onions (scallions), trimmed, cut into batons
½ cup mint leaves
¼ cup fresh Thai basil leaves (optional)
chilli flakes, to taste (optional)
Dressing:
1 long red chilli, roughly chopped
2 garlic cloves
3 tbsp fish sauce
3 tbsp lime juice
2 tbsp shaved palm sugar
Steps
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For the dressing, place the chilli, garlic and a pinch of salt in mortar. Use a pestle to pound to a rough paste. Transfer the paste to a small bowl, then add the fish sauce, lime juice and palm sugar. Give everything a good stir to dissolve the palm sugar, then set aside for later.
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Pat the salmon skin dry with some paper towel, then sprinkle with salt. Heat a frying pan over high heat. When the pan is hot, add the oil to the pan. Then add the salmon fillets skin-side down and place a sheet of baking paper over the top. Weigh the salmon down so that all that skin is in even contact with the hot pan by placing a small saucepan or pot on top of the baking paper. Cook for 2–3 minutes and then remove the top pan and baking paper. Flip the salmon and cook for another 3 minutes or until the salmon is cooked to your liking. Transfer to a plate to rest. Cut into rough chunks and place in a large bowl.
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Just before serving, add the shallots, spring onion, mint, Thai basil (if using) and chilli flakes (if using) to the salmon. Pour over the dressing. Toss gently to combine so you don’t break up the salmon too much. Transfer to a serving plate and serve immediately.
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Notes:
– Placing the baking paper over the salmon and pressing the fillets down into the pan prevents oil splatter and also gives you a more even sear.
How should you cook salmon?
Salmon is a very versatile fish, and can be grilled, baked or pan-fried, as with this recipe. The finished result is all down to personal preference, but I like my salmon to be tender and blush in the middle, with crispy skin. If you’re looking for more information on internal temperatures for meat and seafood, check out our handy guide.
This is SO BOMB.
Made this for din last night and it was such a hit! Good for the last weekend of summer before it turns cold. I added this on top of some soba, heirloom tomato, and arugula to make it a fuller dish and I cannot wait to make it again for a larger set of people. I did think the sauce was a little bit salty, so I balanced it with adding another tablespoon of sugar. Next time I might reduce fish sauce by one tablespoon. So delish!
Thai Style Salmon & Herb Salad
This salad is Sooo amazing love the simplicity of it and it taste wonderful.