Easy salmon with Thai-style salad

Dive into this Thai-inspired salmon dish. It’s perfect for a tasty weeknight meal.

4

15m

Note: + 5 mins resting time

10m

Ingredients

  • 1/4 cup (60ml) lime juice
  • 1 tablespoon light soy sauce
  • 1 tablespoon caster sugar
  • 1 long red chilli, seeded, finely chopped (optional)
  • 5cm-piece ginger, peeled, cut into matchsticks
  • 1 garlic clove, crushed
  • 4 (about 120g each) skinless salmon fillets
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1 red onion, thinly sliced
  • 200g Perino tomatoes, halved
  • 1/2 cup (75g) cashews, toasted, coarsely chopped
  • 1 cup mint leaves
  • 1 cup coriander leaves

Method

STEP 1

Place lime juice, soy sauce, sugar, chilli, if using, ginger and garlic in a small bowl. Stir until sugar dissolves.

STEP 2

Heat a barbecue grill or chargrill on medium-high. Season the salmon. Cook for 2-3 mins each side or until cooked to your liking. Set aside for 5 mins to rest.

STEP 3

Combine the cucumber, onion, tomato, cashew, mint and coriander in a large bowl. Drizzle with 2 tbs of the sauce mixture and toss to combine. Divide among serving plates. Top with salmon. Drizzle with the remaining sauce mixture.

Dietary information

Dairy-free
Egg-free
Lactose-free
Peanut-free
Sesame-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.