Thai Salmon with Thai Corn Salsa
A healthy recipe that's also quick, easy, and very fresh tasting. Pan seared salmon is topped with a corn salsa inspired by Thai green papaya salad. Accented with grapefruit, it is the perfect spring and summer fish recipe.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
- 1 lb salmon filet or other fish of your choice
- 2-3 clove garlic
- 2-3 Thai chilies
- 1 tbsp chopped palm sugar (or substitute honey)
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 3/4 cup cooked corn kernels (about 1 medium ear of corn)
- 1/4 cup long beans, cut into 1/4 inch pieces
- 1/3 cup black beans, canned, drained and rinsed
- 1 grapefruit, segmented (see video @2: 42 for how to segment a grapefruit)
- 1/4 cup mint leaves, roughly chopped
- 1/2 cup cilantro leaves, roughly chopped
Instructions
- 1
Make the dressing: In a mortar and pestle, pound garlic and chilies into a fine paste. Add palm sugar and pound until mostly dissolved. Add lime juice and fish sauce; stir until the sugar is completely dissolved; set aside.
- 2
In a mixing bowl, combine the corn, black beans and long beans, toss to mix and set aside.
- 3
Cook the fish: You can cook the fish however you like—grill, bake, pan-fry, deep-fry, steam—this salsa works with all methods! For my salmon, I salted the filet and pan-seared it for about 3-4 minutes per side for medium doneness.
- 4
When the fish is almost ready, finish the salsa: To the corn and bean mixture add the grapefruit segments (do not add the extra juice), mint, cilantro, and the dressing; toss to mix. To serve, spoon the salsa over the fish and enjoy on its own or with some jasmine rice.
- 5
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