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Thai Salmon with Thai Corn Salsa

A vibrant dish inspired by the flavors of Thailand featuring flaky salmon topped with a refreshing corn salsa.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 1 lb salmon filet or your fish of choice; sockeye is recommended for its rich flavor
  • 2-3 cloves garlic fresh is key for maximum impact
  • 2-3 pieces Thai chilies adjust based on your heat tolerance, or substitute with red pepper flakes
  • 1 Tbsp chopped palm sugar or honey as a sweeter alternative
  • 3 Tbsp lime juice fresh juice for the best flavor
  • 2 Tbsp fish sauce look for a good quality brand like Red Boat
For the Salsa
  • 3/4 cup cooked corn kernels frozen or fresh will work great; avoid canned
  • 1/4 cup long beans cut into 1/4 inch pieces; green beans can be used as a substitute
  • 1/3 cup black beans canned, drained, and rinsed; adds protein and fiber
  • 1 piece grapefruit segmented for a refreshing zing
  • 1/4 cup mint leaves roughly chopped; fresh mint is preferred
  • 1/2 cup cilantro leaves roughly chopped; the more herb, the more flavor

Method
 

Make the Dressing
  1. In a mortar and pestle, pound garlic and chilies into a fine paste.
  2. Add palm sugar and continue to pound until it’s mostly dissolved.
  3. Pour in the lime juice and fish sauce; stir until the sugar is completely dissolved and set aside.
Prepare the Salsa
  1. In a mixing bowl, combine the cooked corn, black beans, and long beans. Toss well to mix, and set aside.
Cook the Fish
  1. Heat a tablespoon of oil in a skillet. Season the salmon filet with salt and place it in the skillet.
  2. Cook for about 3-4 minutes per side for medium doneness, or until it flakes easily with a fork.
Finish the Salsa
  1. While the fish is cooking, fold in grapefruit segments, mint, cilantro, and the dressing into the corn and bean mixture and toss it together.
Serve and Enjoy
  1. To serve, spoon the salsa generously over the salmon. Pair with jasmine rice or enjoy it solo.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze the salsa separately from the fish; it lasts 1-2 months in the freezer.