Here I am again with another Thai recipe 🙂
Let me tell you,Thai food isn’t just spicy food unlike what some people tend to think. It’s a kitchen which balances flavor very well.
These balanced flavors can be found in this Thai-inspired salad with salmon.
In the Thai kitchen fish sauce is often used to get those salty flavors in. If you haven’t already I suggest you click here to know more about the basic ingredients for Thai cooking if you’re interested in cooking Thai food regularly.
As usual on my blog, this recipe is super-easy but packs a lot of flavor. So try it out and tell what you think about it!
Thai mango salad
- 1 salmon fillet approx 200 grams
- half a mango
- half an avocado
- 20 grams cashewnuts
- 1/4 th of a lime for the juice
- 1/2 tbsp fish sauce
- 1/2 tbsp brown sugar
- salt and pepper
- couple of slices cucumber
- 1 tomato
- 1/2 clove of garlic
- 1 handful of chopped spring onions
- 1 handful cilantro for decoration
heat a pan and fry the cashewnuts until they are lightly brown then remove from the pan and set aside
Season the salmon but use minimal salt because you will add more salty flavors with the fishsauce later on. Then pan fry to your liking and set aside to cool (in the fridge)
Add the fish sauce, lime juice and brown sugar in a cup and stir then set aside
Slice the cucumber and cut the mango, avocado, tomato. Finely chop the garlic
Remove the salmon from the fridge and break apart into small chunks
Add the salmon to the fruit and vegetables and pour over the sauce you made with the lime juice, sugar and fish sauce earlier on
Toss in the cashewnuts, chopped spring onions and cilantro then serve
- 818 kcal
- 42 gr carbs
- 55 gr fat
- 49 protein
This is a somewhat higher kcal recipe. Half of it comes from the salmon, so you can use somewhat less or use less avocado or mango if you’re worried about that.
Enjoy and if you post it to Instagram don’t forget to tag me and use the hashtag #foodandstuffwithkjell