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Grilled Salmon with a Thai Cashew & Quinoa Salad

Recipe_Grilled_salmon_thai_cashew_quinoa_Salad

20 mins

Preparation time

20 mins

Cooking time

4

Serves

Great for a Sharing side or a delicious alfresco lunch. This Grilled salmon is perfectly seasoned and positioned on top of a deliciously vibrant quinoa salad.

Ingredients

  • For the Salmon:

  • 4x 200g Salmon filets
  • 2 tbsp Vegetable Oil
  • Juice and zest of 1 Lime
  • A Good pinch Sea Salt & Black Pepper

  • For the Quinoa Salad:

  • 100g Quinoa, uncooked
  • 1 Red Pepper, chopped finely
  • 1 small Red Onion, finely chopped
  • 1 small bunch Coriander, finely chopped
  • 100g Cashew Nuts, roughly chopped
  • Juice of 1 Lime
  • Fresh Salad Leaves
  • 1 Red Finger Chilli, sliced
  • 2 tsps Thai Taste Ginger
  • 2 tbsp Soy Sauce
  • 1tbsp Thai Taste Fish Sauce
  • 1tbsp Thai Taste Palm Sugar
  • 1 tbsp Rice Vinegar
  • 1 tsp Sesame Oil
  • 1 tsp Vegetable Oil
  • Water, to thin dressing if needed.
  • Sesame seeds to garnish

Steps for cooking

    Quinoa Salad:

  • 1. Cook the quinoa to the directions on pack. Fluff the quinoa with a fork and set aside for 10 mins to cool. The quinoa should have almost tripled.
  • 2. To make the dressing add the ginger, soy sauce, fish sauce, palm sugar, rice vinegar, sesame oil and vegetable oil and mix. You can add a couple of dashes of water to thin the dressing if you wish.
  • 3. When the Quinoa has cooled, add the dressing and mix. Then add the chopped vegetables, herbs and cashews and stir through.
  • 4. Divide the salad onto each plate. Top with salad leaves and sliced chilli.

    • The Salmon:

  • 1. Generously coat the salmon fillet in oil and season evenly with salt, pepper and lime zest.
  • 2. On a hot grill or pan, place the salmon skin-side down for about 6-8 minutes. The salmon flesh should lighten in colour and tighten, pulling off the hot grill. Turn the salmon over and cook for a further 2-4 minutes for medium-rare. (Cook longer, for a well-done result)
  • 3. Transfer to a platter and let rest for 1-2 minutes and squeeze the lime juice over them.
  • 4. Slice the salmon and place on top of the Quinoa salad. Sprinkle with sesame seeds and serve.

Region:

Heat:

Vegetarian:

Gluten Free:

None

Medium

No

Yes

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Chef’s Tips?

Make this recipe vegan by switching to Thai Taste Vegan Fish Sauce and serving with grilled vegetables or fried tofu.

Did you know?

Fish sauce is widely used in Thai cooking as a salt alternative. Our vegetarian and vegan-friendly version Is made from seaweed so everyone can enjoy authentic Thai flavours.

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Items required for recipe

Vegetarian ‘Fish’ Sauce (180ml)
Fish Sauce (200ml)
Palm Sugar (200g)

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© Copyright Thai Taste 2021. Created by Haarty Hanks

© Copyright Thai Taste 2021. Created by Haarty Hanks