Summer calls for simple recipes that fill you up and is soooo tasty! That is exactly what this Simple Thai Salmon Salad is. The flavors are so powerful but simple to make in a rush. While I don’t recommend this to be a quick recipe to make during your lunch hour, it’s entirely possible. A simple dinner after work, perfect! The leftovers taste just as yummy too.
Simple Thai Salmon Salad
- 2 lb salmon with skin
Thai Salmon Marinade
- 3 garlic cloves minced
- 1 tbsp or inch ginger
- ½ cup soy sauce
- ¼ cup lime juice
- 2 tbsp toasted sesame oil
- 2 tbsp rice wine vinegar
- 2 tbsp gochujang or sriracha
- 2 tbsp sweet chili sauce
Squash and Rice Noodles
- 1 packet rice noodles
- 2 zucchini
- 2 yellow squash
- Add all sauce ingredients into a blender and let blend until smooth. Split the sauce into two bowls, one for the salmon and one of the salad
- Turn grill or pan on to a medium heat. Make sure grill or pan is oiled.
- Lay salmon skin side down and brush the sauce onto the salmon and let cook for about 13 minutes or until salmon is fully cooked
- Flip the salmon for the last 2 minutes to crisp the other side of the fish
Squash and Rice Noodles
- Bring a pot of water to boil
- Add rice noodles and cook 5 minutes or until noodles are al dente
- Drain noodles and rinse over cold water
- While noodles are cooking ribbon the squash and zucchini and toss with the noodles
- On a plate or bowl add the mixed squash, zucchini, and rice noodles
- Lay a piece of salmon on top of the noodles and drizzle the dish with more of the sauce to cover the noodles
This recipe is very simple in nature, the main ingredients are just salmon, zucchini, squash, and rice noodles. The secret ingredient is this sauce, that we also use as a dressing. The squash and rice noodles soak up the sauce just the same as the salmon. When it comes to a recipe with sauce always double the recipe. This Simple Thai Salmon Salad recipe above has always provided enough sauce for two people’s salad and the salmon marinade but when we have extra the next day we need to make more. Just do yourself a favor and double the sauce recipe right off the bat.
The summertime always make me crave fish more; fish tacos, sushi bowls, foil packets, you name it, I’ll eat it. Another summer craving I tend to have is fresh veggies. Ribboning any type of squash or carrot really helps fill a pasta or salad up while still keeping the recipe healthy and hearty. We posted out Drunken Noodles recipe last week that does a great job at this. We use about half the amount of rice noodles in the Drunken Noodles recipe and add in ribboned squash and zucchini instead.
Many people think you need a fancy spiralizer to make these, and while that helps, you can easily just use a peeler length wise to get ribboned squash. We did a similar thing to this Simple Thai Salmon Salad, using about half the rice noodles and substituting in some ribboned veggies.
From our kitchen to yours, cheers!