If you’re looking for something fresh and light, look no further than this salad. It’s filled with fresh herbs, roasted cashews and crispy shallots – served with fragrant Thai-inspired salmon.
This Week
2 Dec - 8 Dec
Thai Baked Salmon Salad with Crispy Shallots and Creamy Avocado
- Under 1 hour
- 4
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Meal Prep Guide
Prepare the salmon (store in an airtight container in the fridge)
Ingredients
- 600g salmon filet
- 1 Tbsp coconut oil (melted)
- 1 Tbsp Thai curry paste
- 1 tsp coconut or brown sugar
Method
- In a small bowl add coconut oil, curry paste and sugar; mix well to fully incorporate, then rub over the salmon (including the skin).
- Bring to room temperature before cooking.
Steam 1 bag of green beans, ends trimmed and halved (store in an airtight container in the fridge)
- Steam the green beans for 3-4 minutes, they still have a crunch. As soon as they have cooked, transfer them into a bowl of iced water for a couple of minutes before draining.
Make the dressing (store in an airtight jar in the fridge)
Ingredients
- 2 Tbsp fish sauce
- 2 Tbsp rice vinegar
- 2 limes (juice)
- 2 tsp coconut or brown sugar
- 1 Tbsp ginger (grated)
Method
- To make the dressing, add all the ingredients into a glass jar and shake well to combine.
Tips
- We recommend lining your roasting tray with baking paper for an easy clean-up after you bake the salmon.
Shortcuts
- Swap out the crispy shallots for store-bought crispy shallots or just leave them out altogether.
Shortcuts
Vegetables
- Add red or spring onion (finely sliced)
Protein
- For a vegetarian option, swap salmon for tofu. Cut into cubes and toss in the same curry paste mix, bake until crispy.
- Swap salmon for 600g chicken thighs.
- Add edamame beans.
Other
- Add vermicelli noodles to the salad.
- Swap cashews for peanuts.
Ingredients
Thai curry-rubbed salmon
- 600g salmon fillets
- 1 Tbsp coconut oil (melted)
- 1 Tbsp red or green Thai curry paste
- 1 tsp coconut or brown sugar
Crispy shallots
- 2 shallots (finely sliced)
- 1-2 Tbsp flour (for dusting)
- Coconut oil
- Salt
Salad
- 250g green beans, 1 bag (ends trimmed and halved)
- 120g baby cos (1 bag)
- ⅔ cucumber (sliced into half moons)
- ½ cup fresh mint (roughly chopped)
- ½ cup fresh coriander (roughly chopped)
- 1 green chilli (finely sliced)
- ½ cup cashews (roasted and roughly chopped)
- 1 avocado (diced)
Dressing
- 2 Tbsp fish sauce
- 2 Tbsp rice vinegar
- 2 limes (juice)
- 2 tsp coconut or brown sugar
- 1 Tbsp ginger (grated)
Method
- Preheat the oven to 180 degrees, fan bake.
- In a small bowl, add the coconut oil, curry paste and sugar; mix well to combine, then rub over the salmon (including the skin). Place the salmon onto a roasting tray lined with baking paper, skin-side down. Set aside until it’s ready to be cooked.
- Prepare the crispy shallots. Add the sliced shallots to a small bowl and dust with flour; toss well. Heat the coconut oil in a small saucepan over high heat. Once the coconut oil is hot, carefully add the shallot slices (you may need to do this in 2-3 batches). Reduce the heat to medium and cook for 2-4 minutes or until golden brown. Pop onto a paper towel to drain the excess oil and season with salt.
- Steam the green beans for 3-4 minutes, until cooked but still have a crunch. As soon as they have cooked, transfer them into a bowl of iced water for a couple of minutes before draining, then set them aside while you prepare the rest of the salad.
- To make the dressing, add all ingredients into a glass jar and shake well to combine.
- Pop the salmon into the oven and bake for 12-15 minutes (time will vary depending on the thickness of your salmon fillets).
- While the salmon is cooking, assemble the salad. Add the cos, cucumber, mint, coriander, green chilli and green beans to a large bowl or plate, pour over half the dressing and toss well. Top with cashews, crispy shallots and avocado.
- Once the salmon has cooked, flake through the salad and pour over the remaining dressing.
Variations
Vegetables
- Add red or spring onion (finely sliced)
Protein
- For a vegetarian option, swap salmon for tofu. Cut into cubes and toss in the same curry paste mix, bake until crispy.
- Swap salmon for 600g chicken thighs.
- Add edamame beans.
Other
- Add vermicelli noodles to the salad.
- Swap cashews for peanuts.
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