a view from the laundry pile…

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Thai Salmon Salad

on June 6, 2013

Fred was pretty excited when his squash was coming up in droves in his greenhouse early this spring. I was pretty happy about it, too, until I found out, bless his heart, he’d only planted one kind. Needless to say, I’ve spent more than a few hours transplanting, roughly 4 dozen Butternut squash plants. Not all of them will make it but there’s enough that will — enough to cause our friends and neighbors to pull the shades and lock the doors when they see us coming, yet again, with more squash in hand.

“So,” you ask, “what does this have to do with Thai salmon salad?” Well, let me tell you. After spending another long day in the garden today, moving squash plants from little pots to bigger pots to live out their short and, hopefully, productive lives (seriously, our garden wouldn’t even have room for all these), I really needed a quick and easy dinner.

Even though I’m a vegetarian, I do eat fish now and then and, in particular, I like salmon. It’s chocked full of Omega oils and protein – both of which Fred and I can always use more of. The dressing was adapted, based on what I usually have on hand, from an existing recipe (thank you, Epicurious!) and I usually use Trader Joes Salmon Burgers (11 minutes to cook from frozen…can it get any better?) along with whatever kind of lettuce and vegetables I find in the fridge. This makes for a very good, quick, and nutritious meal.

salmon saladThai Salmon Salad

Dressing (makes appx. 1 cup)

  • 1/3 cup Rice Wine Vinegar
  • 1/2 cup Olive Oil
  • 1 tsp. Lime Juice
  • 3 tsp. Chili Sauce (Asian)
  • 1 tsp. Honey
  • 1 tsp Ginger Paste
  • 1 tsp. Cilantro Paste
  • 1 tsp. Lemongrass Paste
  • 1 Tbs. chopped Thai Basil (fresh, use less if dried)
  • 1 tsp. chopped Mint (fresh, use less if dried)
  • 1/4 tsp. ground Black Pepper
  • Dash of Soy or Tamari Sauce

Whisk ingredients together and use, right away, or refrigerate and use right before serving.

Note: The herb pastes can usually be found in the produce section of your grocery store. They last a very long time (much longer than fresh) and the leftover fresh herbs can be chopped and frozen for later use. Though they might be a bit pricey, they’re quite worth the initial investment, in my opinion.

For the Salad

  • Lettuce, Cucumbers, Tomatoes, Onions (red are good – I used green onions tonight), Peppers (yellow are very good with this), and grilled or pan-fried Salmon Burgers (I used 1-1/2 chopped, per person). Of course you can add whatever veggies you like. This is just our favorite combination.


  1. Make the dressing
  2. Arrange a bed of lettuce on a plate (one plate per person)
  3. Add the veggies & salmon (arrange them pretty-like…)
  4. Drizzle the dressing over the top (appx. 2 Tbs. per plate, depending on individual preference).

That’s it! Now go enjoy all that time you have now that you’re not stuck in the kitchen cooking!


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