A fresh salad topped with grilled or seared salmon, tossed in a spicy Thai vinaigrette with herbs, peanuts, and lime. Refreshing, crunchy, and bursting with Southeast Asian flavor.
Ingredients
4 tablespoons fish sauce 4 tablespoons lime juice 2 teaspoons brown sugar 4 thai chiles, chopped
1 1/2 pounds salmon fillet 1 teaspoon olive oil
1 onion, thinly sliced
1 large tomato, chopped 1 cup chopped fresh basil 1 head lettuce
Directions
Preheat oven to 400 degrees F (200 degrees C).
Prepare the dressing by combining the fish sauce, lime juice, brown sugar and chopped chiles in a small bowl; set aside.
Place the salmon filet on a baking tray, and rub olive oil over. Bake for 20 minutes in the preheated oven, or until easily flaked. Let cool for at least 15 minutes.
Place salmon filet into a big bowl; use fork to break salmon meat into big chunks. Add onion, tomato and basil; pour dressing over, and toss lightly until well mixed.
Place mixture on lettuce leaves, and serve immediately.