Prep 20 mins
Cook 20 mins
i got this in my email sept 2003,and it looked perfect for these long summer days- and it is.
- 4 tablespoons fish sauce
- 4 tablespoons lime juice
- 2 teaspoons brown sugar
- 4 Thai chiles, chopped
- 1 1⁄2 lbs salmon fillets
- 1 teaspoon olive oil
- 1 onion, thinly sliced
- 1 large tomatoes, chopped
- 1 cup chopped fresh basil
- mixed greens
- 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.
This was very good! A wonderful mixture of sweet, salty and slightly spicy. Next time I'll use more chile pepper as I think I'd like it with a little more kick! Will make a great hot weather meal!
Wonderful! I must admit when I first read the recipe I was a little worried that the salmon wouldn't have a lot of flavor since it wasn't marinated or anything. Yet, the dressing holds so much flavor that it really complements the salad nicely. The heat in this was mildly hot since the chilies were spread out over such a large area, so if you like things spicy, plan on having a few more peppers on hand. Yet it was spicy enough to still be enjoyable. Overall, this was a refreshing salad that is great for summer and reminding one of summer when the days of summer are long gone. I think if you had a chance, grilling the salmon for the salad might be a great idea, too. I'll be making this often! Thanks for posting, Chia!
Oh, I just loved this salad! I halved it and only added 1 slice of jalapeno chile pepper. Thank you so much for this one!!!