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Thai Salmon with Thai Corn Salsa

A vibrant and refreshing dish featuring succulent salmon paired with a zesty corn salsa, bursting with flavors and colors, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 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 favorite fish
  • 2-3 cloves garlic fresh is best
  • 2-3 pieces Thai chilies adjust based on your spice preference
For the Salsa
  • 1 Tbsp palm sugar or substitute with honey
  • 3 Tbsp fresh lime juice about 1-2 limes
  • 2 Tbsp fish sauce for authentic flavor
  • 3/4 cup cooked corn kernels fresh, frozen, or canned will do
  • 1/4 cup long beans cut into 1/4 inch pieces (green beans work too)
  • 1/3 cup black beans canned, drained and rinsed
  • 1 piece grapefruit segmented
  • 1/4 cup mint leaves roughly chopped
  • 1/2 cup cilantro leaves roughly chopped

Method
 

Make the Dressing
  1. In a mortar and pestle, combine the garlic and chilies into a fine paste. Don’t rush it; about 2-3 minutes will yield perfect results.
  2. Add in the palm sugar and pound until mostly dissolved. This should take another 2 minutes.
  3. Pour in the lime juice and fish sauce, stirring until the sugar is completely dissolved. Set aside.
Prepare the Salsa
  1. In a mixing bowl, combine the corn, drained black beans, and long beans. Toss to mix and set aside.
Cook the Fish
  1. Season the salmon filet with salt. Heat a non-stick pan over medium heat.
  2. Pan-sear the salmon for about 3-4 minutes on each side for medium doneness. You’ll know it’s ready when it flakes easily with a fork and has a lovely golden crust.
Finish the Salsa
  1. When the salmon is nearly done, add the grapefruit segments, mint, cilantro, and dressing to the corn mixture. Toss gently to combine.
Serve
  1. Spoon the refreshing salsa over the cooked fish and enjoy! This pairs beautifully with jasmine rice or can be served alone.

Notes

Keep a close eye on the fish; overcooking salmon can lead to a dry result. Feel free to experiment with additional spices like lemongrass or ginger for extra depth.