Thai Salmon Salad

A light and healthy Thai salmon salad, prepared in minutes and zinging with Eastern flavour!

An extremely quick, healthy dish, ideal for a summer day.  Add more chilli at the end if you like it hot!


  • 2

    BigFish Brand™ Salmon Fillets with Eastern Thai Spices

  • Half

    of one mooli (white radish), peeled

  • 1

    salad radish, finely sliced

  • 2

    salad onions, finely sliced

  • 100g

    trimmed mangetout peas, finely sliced

  • Half

    of one fennel bulb, shredded

  • 25g

    basil (preferably Thai basil)

  • 1


  • 50g

    cashew nuts

  • 50ml

    groundnut (or other light vegetable) oil

  • Half

    of one red chilli, finely sliced

  • 1 tsp


  • seasoning

    Sea salt


  • 1.

    Remove the outer packaging from salmon fillets and pierce a hole in each vacuum pack. Place on a microwaveable plate and cook on full power for 4 minutes from frozen. Once cooked, remove the fillets from the packaging and leave to one side to cool.

  • 2.

    Bring a frying pan to a medium heat, and add chopped cashew nuts. Toast until lightly brown, and put aside.

  • 3.

    Using a peeler, create ribbons of mooli and place into a large glass bowl. Add the sliced salad onions, radish and mangetout, plus the shredded fennel, toasted cashew nuts, and half a red chilli, finely sliced.

  • 4.

    Pull the basil leaves from their stalks, roughly tearing the leaves, then chop the stalks and add both to the salad bowl..

  • 5.

    Make a dressing for the salad by adding the juice and zest of 1 lime, 50 ml ground nut oil, a tsp of honey and pinch of sea salt to a lidded glass jar.  Replace the lid tightly then shake to combine the dressing, adding more lime and salt to taste.


  • 6.

    Once the salmon has cooled, flake with a fork and add to the salad bowl. Drizzle over the homemade dressing and serve


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Preparation Time

5 mins

Cooking Time

5 mins