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Asian Style Salmon Salad From Above
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Asian Style Salmon Salad

A fresh and easy summer salad
Course Buffet, Light Lunch, Main Course, Salad
Cuisine Asian
Keyword Dairy-Free, Easy, Gluten-Free, Healthy, Oil Free
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2

Ingredients

  • 2 Salmon fillets
  • 6 small Potatoes cut in half
  • 2 Scallion (both with and green parts) sliced
  • 1 Mango peeled, pitted and sliced
  • 2 Tomatoes sliced
  • 10 cm Cucumber diced
  • 1 small Red onion thinly sliced
  • 1 Red chili sliced
  • 1-2 tsp Chili flakes
  • A bunch of Cilantro
  • A bunch of Mint leafs
  • A bunch of Thai basil (optional)
  • 1 Lemon juiced
  • 3 tbsp Dairy free yoghurt
  • 1-2 tsp Sriracha sauce

Instructions

  • Preheat the oven to 175 degrees Celsius.
  • Place the potatoes on a baking pan and put in the oven.
  • Place the salmone fillets in a separate baking pan and season with chili flakes.
  • When about 10-15 minutes remain for the potatoes to be ready in the oven place the salmon and bake for 10-15 minutes. Just until soft, starts to get flaky but still holds some chewing resistance. Don't bake for too long so it gets dry and boring.
  • Meanwhile mix yoghurt with sriracha sauce in a small bowl, set aside.
  • Prepare all the vegetables and the mango.
  • Put green leafs on a big plate.
  • Arrange the rest of the vegetables.
  • Add potatoes and salmon on top when done.
  • Sprinkle with lemon juice and top with fresh herbs.
  • Serve with sriracha sauce.