It looks like you are using an old version of your browser and some features of our website might not work properly.

For the best online experience, we recommend you update to the latest version.

Home  >  Inspire & Create  >  Easter  >  Easy Salmon with Thai-Style Salad


Easy Salmon with Thai-Style Salad


20 mins


10 mins





Easy Salmon with Thai-Style Salad


  • ¼ cup (60ml) lime juice
  • 1 tbs light soy sauce
  • 1 tbs 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
  • ½ cup (75g) cashews, toasted, coarsely chopped
  • 1 cup mint leaves
  • 1 cup coriander leaves


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