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Salmon Salad


Salmon Salad in Thai Spiced


2 lbs. Salmon fillets, wash and clean well
1 medium Onion, thinly sliced
2 large Tomatoes, cut into bite-size pieces
1 cup Mint leaves
2 tbsp. Olive oil
some Lettuce leaves
For the Dressing:
4 tbsp. Fish sauce
4 tbsp. Lime juice
2 tsp. Brown sugar
4-5 pcs. Fresh Thai Hot chilies, chopped


Preheat oven to 400 degrees F.

Place on a baking tray, brush the olive oil all over and bake for 20 minutes or until cooked then let it cool down for at least 15 minutes.

Meanwhile, prepare the dressing: combine fish sauce, lime juice, brown sugar and chopped chilies in a small bowl and set aside.

Clean lettuce leaves thoroughly, drain and cut into bite-size pieces and place on a serving tray and refrigerate.

Transfer baked salmon fillet into a big bowl (discard skin), use fork to break salmon meat into big chunks.

Pour prepared dressing over, along with sliced onion, tomatoes and 1/2 cup of mint leaves and toss lightly with spoons until well mixed.

Place the mixture on the refrigerated lettuce leaves and garnish with the remaining mint leaves and tomato wedges.

Arrange in a dish platter and serve immediately

Serve for 6-8 people.



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Last modified: May 26, 2003