© 2019 by Andrea Buckett | Design by Chick & Owl Design Co.

Thai herb salad with roasted salmon

March 3, 2018

 

 

Serves 4

 

Salmon

680 g salmon fillet 

1/4 tsp salt

1/4 tsp pepper

 

Herb Salad

200 g (about 1 1/2 cups) snap peas

3 cups shredded red cabbage

2 carrots, peeled and grated

1/2 red pepper, sliced thinly

1 1/2 - 2 cups mixed herbs (mint, basil, cilantro) 

1 small jalapeno, thinly sliced (optional)

 

Thai Dressing

1/4 cup canola oil

2 tbsp fish sauce

1 tbsp sriracha

1 tbsp seasoned rice vinegar

1 tbsp brown sugar

1 tbsp grated ginger

 

  1. Preheat oven to 425F. Fill a medium pot with water and bring to a boil.  Drop in snow peas and cook for 2 min, drain and rinse with cold water and set aside.

  2. Season salmon with salt and pepper and place on a parchment lined baking dish. Cook for 12-14 min.

  3. Toss all ingredients for herb salad together in a bowl.

  4. Whisk all ingredients for dressing together.

  5. Add 1/2 the dressing to the herb salad and toss well so all vegetables are well coated. 

  6. Place salad on a platter and top with pieces of the cooked salmon. Drizzle the remaining dressing over the salmon and serve immediatley.

Tip:  Substitute pre-shredded coleslaw mix for the red cabbage.

 

 

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