Thai flavoured salmon salad


  • 1/4 cup (60ml) lime juice
  • 1 tablespoon light soy sauce
  • 1 tablespoon caster sugar
  • 1/2 teaspoon tobasco sauce (add a kick to it)
  • 1 green mango peeled into ribblons
  • 1 long red chilli, seeded, finely chopped
  • 5cm-piece ginger, peeled, cut into matchsticks
  • 1 garlic clove, crushed
  • skin on salmon fillets
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1 red onion, thinly sliced
  • 200g Perino tomatoes, halved
  • 1 cup mint leaves
  • 1 cup coriander leaves


Place lime juice, soy sauce, sugar, chilli, tobasco, ginger and garlic in a small bowl. Stir until sugar dissolves.

Heat a non stick pan on medium-high. Season the salmon. Cook for 2-3 mins each side or until cooked to your liking. Set aside for to rest.

Combine cucumber, onion, tomato, cashew, mint and coriander in a large bowl. Drizzle with 2 tbs of the sauce mixture and toss to combine. Divide among serving plates. Top with salmon. Drizzle with remaining sauce mixture.