Thai Salmon Salad with Snow Peas

Thai Salmon Salad with Snow Peas

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, December 1, 2019.
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Ingredients

SALMON

  • 1 pack salmon fillet
  • 1 pack makrut sesame seeds
  • 2 tsp soy sauce
  • Pinch of chilli flakes (optional)

SALAD

  • 1/2 telegraph cucumber, halved lengthways & thinly sliced
  • 2 baby bok choy, thinly sliced
  • 1 baby lettuce, thinly sliced
  • 1 pack snow peas
  • 1 pack mung bean sprouts
  • 1 pack Thai dressing

TO SERVE

  • 1/2 bunch mint, leaves picked

Steps

  1. Prep & marinate salmon. Pat salmon dry and remove any remaining pin bones. Cut into 4 equal size pieces. Toss in a bowl with makrut sesame seeds, soy sauce and chilli flakes. Season lightly and leave to marinate.
  2. Prep salad. Toss salad ingredients (except Thai dressing) together in a large bowl and set aside.
  3. Cook salmon. Heat 1 tsp oil in a fry-pan on medium-high heat. Cook salmon, skin side down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium (depending on thickness), or until cooked to your liking.
  4. Finish salad. Toss salad with Thai dressing and season to taste.
  5. Serve salmon with salad and mint.

Nutritional Information

Energy 1810 kj
433 kcal
Protein 27.9g
Carbohydrate 9.2g
Fat 31.7g