Thai Salmon Salad with Oil Free Dressing
If you have around 20 minutes to spend in the kitchen, Thai Salmon Salad with Oil Free Dressing might be a great gluten free, dairy free, and pescatarian recipe to try. This recipe serves 3 and costs $5.99 per serving. One portion of this dish contains about 34g of protein, 10g of fat, and a total of 294 calories. A few people really liked this salad. A mixture of brown sugar, kosher salt, jalapenos, and a handful of other ingredients are all it takes to make this recipe so delicious. 82 people found this recipe to be delicious and satisfying. It is brought to you by Weary Chef. It is an expensive recipe for fans of Asian food. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is excellent. If you like this recipe, you might also like recipes such as Salad with Oil-Free Dressing, 6 Plant Based Oil-Free Salad Dressing, and Classic English Salad Cream - Oil Free Salad Dressing.
Servings: 3
Cooking duration: 20 minutes
Ingredients:
1 tbsp. brown sugar
1 tsp. chili powder
1 English cucumber, cut lengthwise into fourths and sliced
3 tbsp. fish sauce (Found in the Asian section of your supermarket)
1 bunch green onions, thinly sliced
2 jalapenos, seeds and ribs removed, finely diced
½ tsp. kosher salt
¼ c. fresh lime juice
10-12 oz. mixed baby greens
1 pound salmon fillets
2 medium tomatoes, diced
Equipment:
toaster
oven
baking sheet
paper towels
bowl
aluminum foil
Cooking instruction summary:
Preheat oven (or toaster oven) to 375 degrees. Sprinkle chili powder and salt over meat side of salmon fillets. Place on foil-lined baking sheet and bake in toaster oven or regular oven for 20 minutes. (I use the toaster oven and don't preheat.)While fish is baking, mix fish sauce, lime juice, brown sugar, and diced jalapeños in a small airtight container. Shake well and set aside.Flake the cooked salmon, leaving skin behind, and transfer the meat to a bowl or plate lined with a few layers of paper towels. (If you skip this step, your salad will have a heavier taste and feel from the salmon oil.) Allow to cool for a few minutes.Place lettuce, cucumber, tomato, green onions, and prepared dressing in large salad bowl and toss to coat. Add salmon and gently toss in to distribute.
Step by step:
1. Preheat oven (or toaster oven) to 375 degrees. Sprinkle chili powder and salt over meat side of salmon fillets.
2. Place on foil-lined baking sheet and bake in toaster oven or regular oven for 20 minutes. (I use the toaster oven and don't preheat.)While fish is baking, mix fish sauce, lime juice, brown sugar, and diced jalapeños in a small airtight container. Shake well and set aside.Flake the cooked salmon, leaving skin behind, and transfer the meat to a bowl or plate lined with a few layers of paper towels. (If you skip this step, your salad will have a heavier taste and feel from the salmon oil.) Allow to cool for a few minutes.
3. Place lettuce, cucumber, tomato, green onions, and prepared dressing in large salad bowl and toss to coat.
4. Add salmon and gently toss in to distribute.
Nutrition Information:
covered percent of daily need
