Thai-Style Salmon Salad

Name: Thai-Style Salmon Salad
Ingredients: 1 fillet of salmon; 2 limes; ½ bunch of fresh coriander; 1 bunch of fresh Thai basil; 1 fresh bird’s eye chilli; 3 shallots; 3 tsp of soft brown sugar; ¼ cucumber; Sesame oil

Published on September 23, 2016 | By The Chef House |

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The classic Thai flavours of lime, chilli, and coriander come together in this light but punchy salad. It’s also a genuinely heart-healthy dish: the rich salmon fillet makes this a great recipe if you’ve ever wondered how to lower cholesterol, since replacing saturated fat in your diet with unsaturated fats (like those in salmon) can help reduce your levels. Salmon is also a source of omega-3 fatty acids, which can help maintain heart health overall. So this what you might call a guilt-free recipe: proof that you can take care of your heart and lower cholesterol while cooking something truly delicious.

Ingredients

1 fillet of salmon
2 limes
½ bunch of fresh coriander
1 bunch of fresh Thai basil
1 fresh bird’s eye chilli
3 shallots
3 tsp of soft brown sugar
¼ cucumber
Sesame oil

Instructions

Defrost the salmon fillet in a covered bowl.
Remove the skin from the salmon with a thin knife.
Halve one lime, and squeeze over the fish.
Place the salmon fillet in electric steamer with the squeezed lime halves. Steam for ten to fifteen minutes – when ready, the fish should flake when poked with a chopstick or fork. Drain, and place in the refrigerator to cool.
Finely chop the basil, coriander, and chilli, and place in a bowl with the sugar.
Cut the second lime, and squeeze it over the herbs and chilli. Mix thoroughly, and set aside.
Finely slice the shallots. Then, flash-fry them in a shallow pan with a drop of sesame oil, until just brown, but still crispy. If you’re thinking about lowering your cholesterol, rest assured that sesame oil is a good move: nut and seed oils are high in unsaturated, rather than saturated, fat.
Slice the cucumber into thin rounds, then cut those rounds into quarters.
Add the cucumber to the herbs, chilli and lime, and stir thoroughly. Use a drop of oil to help it stick if necessary.
Add the cucumber mixture to the chilled noodles, and fold it in, aiming for even distribution.
Plate scatter crispy onions over and around, and then top with the steamed salmon, crumbled into bite-sized chunks.
Serve with extra lime, sweet chilli dipping sauce, or finely chopped peanuts.