Thai Salmon Salad Food

THAI SALMON SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Prepare the dressing by combining the fish sauce, lime juice, brown sugar and chopped chiles in a small bowl; set aside.
• Place the salmon filet on a baking tray, and rub olive oil over. Bake for 20 minutes in the preheated oven, or until easily flaked. Let cool for at least 15 minutes.
• Place salmon filet into a big bowl; use fork to break salmon meat into big chunks. Add onion, tomato and basil; pour dressing over, and toss lightly until well mixed.
• Place mixture on lettuce leaves, and serve immediately.

THAI SALMON SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Prepare the dressing by combining the fish sauce, lime juice, brown sugar and chopped chiles in a small bowl; set aside.
• Place the salmon filet on a baking tray, and rub olive oil over.
• Bake for 20 minutes in the preheated oven, or until easily flaked.
• Let cool for at least 15 minutes.
• Place salmon filet into a big bowl; use fork to break salmon meat into big chunks.
• Add onion, tomato and basil; pour dressing over, and toss lightly until well mixed.
• Place mixture on lettuce leaves, and serve immediately.

FRESH SALMON WITH THAI NOODLE SALAD

Steps:

• Put a pan of water on to boil. Line a steamer with baking parchment, add the salmon fillets and scatter with a little of the orange zest. When the water is boiling, add the beans to the pan, put the salmon in the steamer on top and cook for 5 mins. Take the salmon off, and if it is cooked, set aside but add the peas and mange tout to the pan and cook for 1 min more, or if not quite cooked leave on top for the extra min. Drain the veg, but return the boiling water to the pan, add the noodles and leave to soak for 5 mins.
• Put the curry paste and fish sauce in a salad bowl with the orange juice and a little of the remaining zest and the spring onions. Drain the noodles when they are ready and add to the salad bowl, toss well, then add the chopped orange with the basil or coriander and the cooked vegetables. Tip in the juice from the fish, then toss well and serve in bowls with the salmon on top.

THAI SALMON ON ASIAN SLAW

Steps:

• Place all the dressing ingredients (except water) in a blender container and process until smooth. Thin with water if necessary, it should be a little thicker than a vinaigrette. Reserve 2 tablespoons for basting fish.
• In a large bowl combine the broccoli slaw, cucumber, green onion and cilantro; drizzle with dressing and toss to coat; stir in coarsely chopped peanuts, reserving a small amount for garnish, add salt and freshly ground black pepper to taste; mix well. Set aside while cooking salmon.
• In a heavy skillet heat the olive oil unit hot; add salmon fillets, skin side down, baste with reserved dressing. Sear for 3 to 4 minutes; turn the salmon, remove skin and brush with dressing; continue to cook for an additional 3 minutes. Turn and sear until salmon is done and flakes easily when tested with fork, approximately 1 to 2 minutes more.
• To serve, divide the slaw on 2 serving plates and top with cooked salmon; garnish with reserved peanuts.