Description
A fresh and filling salad featuring rich salmon, crunchy vegetables, and a bright lime dressing, perfect for easy meals.
Ingredients
For the Salad
- 1 lb Salmon fillets (Choose center cut, skin on preferred.)
- 4 cups Romaine or mixed greens (Crisp greens recommended.)
- 1 Cucumber (Sliced or chopped.)
- 1 cup Shredded carrot
- 1 Bell pepper (Sliced.)
- 1/4 cup Red onion (Sliced or scallions can be used.)
- 1/4 cup Chopped peanuts or cashews (For serving.)
- 1/4 cup Fresh cilantro (Or mint.)
For the Lime Dressing
- 1/4 cup Lime juice (Fresh preferred.)
- 2 tsp Fish sauce or tamari (Use tamari for gluten-free.)
- 1 tbsp Honey or brown sugar (Adjust sweetness to taste.)
- 2 cloves Garlic (Minced.)
- 1/2 tsp Chili flakes (Adjust for spice level.)
- 1/2 tsp Toasted sesame oil (Optional, use sparingly.)
Instructions
Preparation
- Make the dressing first. In a jar, combine lime juice, fish sauce (or tamari), honey, minced garlic, and chili flakes. Shake well and set aside.
- Prep your salad base by chopping romaine, slicing cucumber, shredding carrot and peppers, and tossing everything in a big bowl. Add herbs, but save some for garnish.
Cooking Salmon
- Pat the salmon fillets dry, salt them lightly, and sear them in a hot pan with a bit of oil for 3 to 4 minutes per side, depending on thickness.
- Remove from heat and let the salmon rest for a couple of minutes to ensure juiciness.
Assembly
- Toss the salad greens and veggies with some dressing and lightly mix.
- Plate the salad, top with the seared salmon, and finish with peanuts and extra herbs.
Notes
For meal prep, store salad components separately to ensure freshness. Dress salad just before serving. This salad is adaptable; add rice noodles for more heartiness or adjust spice levels to your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Cuisine: asian, Thai