Recipe Library
Thai Basil Salmon Salad
Serves 4:
282 Calories
12.1 C
10.1 F
34.8 P
Ingredients
16 oz Wild Caught Alaskan Salmon
1 cup shredded carrots
2 cups sliced cucumber
20 Cherry tomatoes, halved
8 Cups Mixed Salad Greens
1 Cup Thai Basil
1 Serrano Pepper, thinly sliced
1 TBSP Sesame Oil
1 tsp Fish Sauce
2 Limes, Juiced
1 TBSP Soy Sauce, Liquid Aminos or Coconut Aminos
Directions (Parsley Potatoes)
Heat Grill to 400 Degrees.
Combine sesame oil, fish sauce, lime juice and serrano peppers.
Set aside. Rub Soy sauce into the flesh of the salmon and place on the grill, skin side down. (You may want to use a copper, mesh, or foil barrier so the salmon doesn’t stick to the grill).
Heat through to 165 degrees at the thickest section (15-20 minutes depending on the thickness of the fish)
Plate 4 plates with evenly divided salad greens, Thai basil, shredded carrots, cucumber, and tomatoes.
Sprinkle salad dressing over the salad. Lay 4 oz of salmon on top.
Serve and enjoy!
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