30 minutes
This roasted salmon salad combines the fresh heat of chiles, the zesty tang of lime, and the umami of fish sauce in a nutritious and flavor-packed meal.
Lime, halved
each
Fresh Chile, thinly sliced, seeded if preferred
each
Red Onion, thinly sliced, divided
0 oz
tablespoons
to taste
pinches
Extra Virgin Olive Oil, more for drizzling
cups
Salmon Fillet, center-cut preferred
0 lb
Salad Greens
cups
Mixed Soft Herbs, cilantro, mint, basil, leaves and tender stems
cups
Radishes, thinly sliced
cups
1. Prepare the Dressing
In a small bowl, combine the juice of half a lime with the sliced chiles and half of the onion. Add the fish sauce, a pinch of salt, sugar or honey, and olive oil. Whisk the mixture until the salt dissolves, tasting as you go to adjust the sugar or fish sauce according to your preference.
2. Roast the Salmon
Place the salmon fillet in a shallow casserole or baking dish, seasoning it lightly with salt and a drizzle of olive oil. Nestle the remaining three lime halves alongside the salmon. Roast in the oven at 350ºF for 10 to 20 minutes, until the salmon is tender and flaky.
3. Dress the Salmon
Let the salmon cool slightly, then break it into chunks. Drizzle some of the prepared dressing over the salmon, allowing the flavors to soak in.
4. Assemble the Salad
In a large bowl or platter, toss together the salad greens, the remaining onion slices, mixed herbs, and radishes or cucumbers. Add more of the dressing, along with the juice from one of the roasted lime halves, and a drizzle of olive oil. Taste and adjust with more lime juice, oil, or salt if needed.
5. Serve the Salad
Arrange the dressed greens on a serving platter and top with the salmon chunks. Drizzle any remaining dressing over the top and serve with the roasted lime halves for squeezing.
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