Sunny Thai Coho Salad with Mango & Basil

Updated: Aug 14

Celebrate the sunshine with the bright flavors of sweet mango, fresh basil, and wild coho salmon. The basil dressing in this recipe is made with lots of fresh herbs, lime juice, and some coconut milk. It's rich in antioxidants, healthy fats, and vitamin C, so use it all up.

Sunny Thai Coho Salad with Mango & Basil

by Beth Short-Rhoads

Makes 3 big salads


SALMON

1 pound wild coho salmon, cut into 3 portions

1 tablespoon fish sauce

2 teaspoons red curry paste

½ teaspoon maple syrup

3 tablespoons olive oil

2 cloves garlic, grated


ZESTY BASIL DRESSING

1 packed cup fresh basil

1 packed cup cilantro

Juice of 1 lime

½ cup coconut milk

2 tablespoons olive oil

½ teaspoon fish sauce

½ teaspoon maple syrup


SALAD

9 cups mixed greens of your choice

3 cups chopped fresh vegetables of your choice

1 large mango, diced


Massage fish sauce into salmon portions. Mix curry paste with maple syrup, olive oil, and garlic. Spread glaze (use it all) over the salmon. Set aside

To make the dressing, blend all of the ingredients in a food processor or use an immersion blender in a jar. Divide salad greens and vegetables among 3 plates.

Preheat the oven to a high broil. Place the salmon portions on an oiled baking sheet, then broil for 3 to 5 minutes, or until the glaze is bubbly and the fish is cooked through.

Transfer the salmon portions to the salads. Top with mango and every last drop of that healthy and delicious basil dressing.


Click here to see the video on my Instagram page

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