Vietnamese Salmon Salad
Prep
20 mins
Cook
20 mins
Servings
4
Difficulty
Easy
My favorite thing about this Vietnamese salmon salad is how quickly it comes together in just forty minutes total. The salmon is packed with omega 3 fatty acids that are amazing for heart health, and honestly, I love how the bright lime juice and chili sauce bring out the richness of the fish. What makes this dish so special to me is that it feels fancy enough for entertaining but uses simple ingredients you probably already have at home. The fresh herbs and crisp vegetables make every bite feel vibrant and satisfying, and it's the kind of meal that tastes like you spent way more effort than you actually did.
Ella x
Ingredients
- 400salmon fillets
- 200mixed greens
- 150carrots
- 150red bell pepper
- 100cucumber
- 20basil leaves
- 50chili sauce
- 20fish sauce
- 50lime juice
- 20sesame oil
- 1salt
- ½black pepper
Detail level
Instructions
- 1
Grill the salmon fillets for 4-5 minutes per side, or until cooked through.
Tip: Use a medium-high heat to get a nice char on the fish.
- 2
In a blender or food processor, combine the chili sauce, fish sauce, lime juice, and sesame oil.
Tip: Adjust the amount of chili sauce to your desired level of spiciness.
- 3
In a large bowl, combine the mixed greens, carrots, red bell pepper, cucumber, and basil leaves.
Tip: Toss the vegetables gently to combine.
- 4
Once the salmon is cooked, slice it into thin strips and add it to the bowl with the vegetables.
Tip: Arrange the salmon strips on top of the salad in a pattern that looks appealing to you.
- 5
Drizzle the dressing over the salad and toss to combine.
Tip: Adjust the amount of dressing to your desired level of dressing-ness.
- 6
Season the salad with salt and black pepper to taste.
Tip: Use these seasonings to bring out the flavors of the other ingredients in the salad.
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