Salmon, mint, coriander and cucumber Thai salad

This salad is a little different with the main leafy component being mint and coriander leaves. Loads of fresh zingy flavour contrasted with the salty, sweet umami of the dressing.

 

 

 

You will need: a baking tray and a mixing bowl. An old Jam jar comes i handy to mix the dressing.

Ingredients: Salmon, a bunch each of mint and coriander, cucumber, chilli, spring onion, garlic, fish sauce, sesame oil, honey, limes.

Method:

Bake or poach some salmon fillets. For this i cook fillets from frozen- just place in an over proof tray and bake at 170C for 35 mins then check. 

Leave the salmon to rest while you focus on the salad 

for the salad: prepare the cucumber by peeling the skin and scooping out the seeds (optional) the slicing diagonally 

pick the leaves from a bunch of coriander and a bunch of mint. and finely slice a chilli and some spring onions.

for the dressing: crush, mince or finely dice some chilli and garlic ( go easy on the garlic as it can over power things). add these to a jam jar or mixing bowl. then add 1 part fish sauce 1 part lime juice, 1 part sesame oil and a teaspoon of honey. mix well and adjust to taste.

flake the warm salmon by and than them mix through with the salad ingredients. the add the dressing and mix. 

 

enjoy! this is one of our favourites