Sweet chili salmon salad
Indulge in a flavorful journey with this sweet chili salmon salad. Enjoy a perfect balance of sweet and spicy flavors in every bite. Perfect for a refreshing and satisfying meal.
Ingredients:
- 450g skin-on salmon fillet
- 5 tablespoons sweet chili sauce (such as A Taste of Thai), divided
- ¼ cup plus 1 Tbsp. canola oil, divided
- 1 teaspoon kosher salt, divided
- .50 cup thinly sliced shallot (from 1 large shallot)
- 2 tablespoons fresh lime juice (from 2 limes), divided
- 170g fresh sugar snap peas (2 cups), strings removed
- 1 5-oz. container baby arugula
- 2 avocados, thinly sliced
- 3 radishes, sliced
- 1 cup loosely packed chopped fresh mint and/or cilantro
- ¼ cup roasted, salted sunflower seeds
- Freshly ground black pepper, for serving
Instructions:
- Preheat the oven to 350°F. Arrange the salmon with the skin down on a baking sheet lined with parchment paper. Combine 3 tablespoons of sweet chili sauce with 1 tablespoon of oil; spread this mixture over the salmon. Sprinkle with 1/4 teaspoon of salt. Bake until the salmon is cooked to medium, for about 16 to 18 minutes.
- In the meantime, place the shallot in a small bowl. Mix in 1 tablespoon of lime juice and 1/8 teaspoon of salt, stirring well.
- Boil a small pot of water over high heat. Boil the peas for 1 minute. Drain, rinse with cold water, and gently dry them. Cut them in half lengthwise.
- Mix 1/2 teaspoon of salt with the remaining 2 tablespoons of sweet chili sauce, 1/4 cup of oil, and 1 tablespoon of lime juice in a small bowl.
- Put the arugula in a large bowl; add half of the sweet chili sauce dressing and the remaining 1/8 teaspoon of salt, toss gently to combine. Transfer to a platter or individual plates. Break the cooled salmon into large chunks and place on top of the arugula along with the peas, avocados, radishes, and shallot (without the liquid). Sprinkle with herbs, sunflower seeds, and pepper. Serve with the remaining dressing.
Summary:
- Calories: 2636 kcal
- Fat: 206 g
- Protein: 121 g
- Carbs: 94 g
- Potassium: 5527 mg
- Magnesium: 431 mg