Thai Salmon Salad with Oil Free Dressing

This delicious Thai Salmon Salad is quick to prepare and uses a flavorful, oil-free dressing.

I don’t remember when we started enjoying this salad for dinner, but it was definitely before this blog was born. I absolutely love it. It’s one of my very favorite meals! I think the dressing is the best part. It’s a little salty, sweet, and spicy all at once, and you can’t beat the fact that it is oil free. (Don’t worry. You’ll get plenty of oil from the salmon.) The dressing contains jalapenos (maybe not the most authentic Thai ingredient). If you want more spice, don’t remove the seeds and ribs from your jalapeños or choose a spicier variety of peppers.

This is one of those recipes that seems fancy but is actually quick and easy (my favorite kind). I like this one for serving to company or date night in dinner. I can’t say that my kids would be too excited about trying this one, but they would be happy to eat hot dogs every night.

This is one of my few low carb dinner recipes. There is brown sugar in the dressing, but you could substitute it with brown sugar Truvia if you wanted. You know what I love about low carb dinners? I can feel good about having dessert! Yes, that’s really how my mind works. Just in case that’s how you think too, I added some dessert ideas you might like after the recipe. Enjoy!

Thai Salmon Salad with Oil-Free Dressing

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This easy, elegant salmon salad with oil-free dressing is perfect for impressing your family or dinner guests!

• Total Time: 20 minutes
• Yield: 3-4 1x

Ingredients

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• 1 pound salmon fillets
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 3 tablespoons fish sauce (found in the Asian section of your supermarket)
• 1/4 cup fresh lime juice
• 1 tablespoon brown sugar
• 2 jalapenos seeds and ribs removed, finely diced
• 10–12 ounces mixed baby greens
• 1 English cucumber cut lengthwise into fourths and sliced
• 2 medium tomatoes diced
• 1 bunch green onions thinly sliced

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Instructions

1. Preheat oven (or toaster oven) to 375 degrees. Sprinkle chili powder and salt over meat side of salmon fillets. Place on foil-lined baking sheet and bake in toaster oven or regular oven for 20 minutes. (I use the toaster oven and don’t preheat.)
2. While fish is baking, mix fish sauce, lime juice, brown sugar, and diced jalapeños in a small airtight container. Shake well and set aside.
3. Flake the cooked salmon, leaving skin behind, and transfer the meat to a bowl or plate lined with a few layers of paper towels. (If you skip this step, your salad will have a heavier taste and feel from the salmon oil.) Allow to cool for a few minutes.
4. Place lettuce, cucumber, tomato, green onions, and prepared dressing in large salad bowl and toss to coat. Add salmon and gently toss in to distribute.

Notes

• Alternatively, you can place dressed salad in individual serving bowls before adding the fish, then top each serving with flaked salmon. If you go this route, reserve enough sliced green onions to sprinkle over the fish as a garnish.
• Adapted from Thai Salmon Salad by Twee at AllRecipes.com.

• Author: Andi
• Prep Time: 20
• Category: Main
• Cuisine: Thai

Chocolate Pudding Cheesecake Pie: This dessert is even easier to make than the dinner!

Lime Poke Cake: Keep that limey goodness going with this scrumptious cake recipe!