Thai Baked Salmon Salad with Crispy Shallots and Creamy Avocado

If you're looking for something fresh and light, look no further than this salad. It's filled with fresh herbs, roasted cashews and crispy shallots - served with fragrant Thai-inspired salmon.

Meal Prep

Breakdown

  • Preheat the oven to 180 degrees, fan bake.
  • Rub curry paste mix over the salmon. 
  • Prepare the crispy shallots.
  • Steam the green beans.
  • Make the dressing.
  • Roast the salmon.
  • While the salmon is cooking, prepare the salad.
  • Flake the salmon through the salad and enjoy.

Tips

  • We recommend lining your roasting tray with baking paper for an easy clean-up after you bake the salmon.

Shortcuts

  • Swap out the crispy shallots for store-bought crispy shallots or just leave them out altogether. 


Meal prep guide - if you followed the meal prep guide you would have already prepared the salmon, steamed the green beans and made the dressing. 

This recipe serves four, if you’re cooking for two simply halve the recipe.

INGREDIENTSIngredients

Thai curry-rubbed salmon

  • 600g salmon fillets
  • 1 Tbsp coconut oil (melted)
  • 1 Tbsp red or green Thai curry paste
  • 1 tsp coconut or brown sugar

Crispy shallots

  • 2 shallots (finely sliced)
  • 1-2 Tbsp flour (for dusting)
  • Coconut oil
  • Salt

Salad

  • 250g green beans, 1 bag (ends trimmed and halved)  
  • 120g baby cos (1 bag)
  • ⅔ cucumber (sliced into half moons) 
  • ½ cup fresh mint (roughly chopped)
  • ½ cup fresh coriander (roughly chopped)
  • 1 green chilli (finely sliced)
  • ½ cup cashews (roasted)
  • 1 avocado (cut into cubes)

Dressing

  • 2 Tbsp fish sauce
  • 2 Tbsp rice vinegar
  • 2 limes (juice)
  • 2 tsp coconut or brown sugar
  • 1 Tbsp ginger (grated)
METHODMethod
  1. Preheat the oven to 180 degrees celsius fan bake.

  2. In a small bowl add the coconut oil, curry paste and sugar; mix well to fully incorporate, then rub over the salmon (including the skin). Place the salmon onto a roasting tray lined with baking paper, skin-side down then side until it’s ready to be cooked.

  3. Prepare the crispy shallots. Add the sliced shallots to a small bowl and dust with flour; toss well. Heat the coconut oil in a small saucepan over high heat. Once the coconut oil is hot, carefully add the shallot slices (you may need to do this in 2-3 batches). Turn down the heat to medium and cook for 2 minutes or until golden brown. Pop onto a couple of paper towels to drain the excess oil and season with salt.

  4. Steam the green beans for 3-4 minutes or until cooked, but still have a crunch to them. As soon as they have cooked, transfer them into a bowl of iced water for a couple of minutes before draining, then set them aside while you prepare the rest of the salad.

  5. To make the dressing add all ingredients into a glass jar and shake well to combine.

  6. Pop the salmon into the oven and bake for 12-15 minutes (time will vary depending on the thickness of your salmon fillets).

  7. While the salmon is cooking, prepare the salad. Add the cos, cucumber, mint, coriander, green chilli and green beans to a large bowl or plate, pour over half the dressing and toss well. Top with cashews, crispy shallots and avocado.

  8. Once the salmon has cooked, flake through the salad and pour over the remaining dressing.
VARIATIONS

Vegetables

  • Add red or spring onion (finely sliced)

  • Add mung beans.  

Protein

  • For a vegetarian option, swap salmon for tofu. Cut into cubes and toss in the same curry paste mix, bake until crispy.

  • Swap salmon for 600g chicken thighs.

Other

  • Add thin rice noodles to the salad.

  • Swap cashews for peanuts.