- 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
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.)
While fish is baking, mix fish sauce, lime juice, brown sugar, and diced jalapeños in a small airtight container. Shake well and set aside.
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.
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.
- 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.
- Prep Time: 20
- Category: Main
- Cuisine: Thai