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Restaurants›Beachcomber St. Augustine›Thai Ginger Salmon Summer Salad Recipe

Thai Ginger Salmon Summer Salad Recipe

Name: Beachcomber St. Augustines Thai Ginger Salmon Summer Salad Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 2 pieces salmon fillets (skin-on, 6–8 oz / 170–225 g each); 2 tbs olive oil; 1 tbs soy sauce (or tamari); 1 tsp freshly ground black pepper; 1 tsp kosher salt; 6 cups mixed salad greens (spring mix or baby greens); 1 cup shredded red cabbage; 1 cup carrots, julienned or shredded; 1 cup fresh strawberries, hulled and sliced; 1 cup mandarin orange segments (canned in juice, drained or fresh); 1 tbs sliced almonds, toasted; 1 cup crispy fried wonton strips; 2 tbs fresh ginger, peeled and finely grated; 1 tsp garlic, minced; 3 tbs rice vinegar; 2 tbs lime juice (fresh); 1 tbs soy sauce (or tamari); 1 tbs honey; 1 tsp sesame oil (toasted); 3 tbs neutral oil (canola or grapeseed); 2 tbs water (to thin if needed); 1 tsp red pepper flakes (optional); 1 tsp salt; 0.25 cup fresh cilantro leaves; 2 tbs scallions, thinly sliced; 2 pieces lime wedges

Inspired by Beachcomber St. Augustine

Time35m

Serves2

Grilled or blackened salmon, mandarin oranges, sliced almonds and strawberries, with carrots, red cabbage and crispy fried wontons served with house made Thai ginger dressing atop of mixed greens!

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Ingredients

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Salmon

2 pieces salmon fillets (skin-on, 6–8 oz / 170–225 g each)

2 tbs olive oil

1 tbs soy sauce (or tamari)

1 tsp freshly ground black pepper

1 tsp kosher salt

Salad base & toppings

6 cups mixed salad greens (spring mix or baby greens)

1 cup shredded red cabbage

1 cup carrots, julienned or shredded

1 cup fresh strawberries, hulled and sliced

1 cup mandarin orange segments (canned in juice, drained or fresh)

1 tbs sliced almonds, toasted

1 cup crispy fried wonton strips

Thai ginger dressing

2 tbs fresh ginger, peeled and finely grated

1 tsp Garlic, minced

3 tbs Rice vinegar

2 tbs lime juice (fresh)

1 tbs soy sauce (or tamari)

1 tbs Honey

1 tsp sesame oil (toasted)

3 tbs neutral oil (canola or grapeseed)

2 tbs water (to thin if needed)

1 tsp red pepper flakes (optional)

1 tsp Celtic sea salt

Garnish & optional

1/4 cup Fresh cilantro leaves

2 tbs scallions, thinly sliced

2 pieces Lime wedges

Method

Salmon

Prep salmon

Pat salmon fillets dry with paper towels. Brush both sides with olive oil and soy sauce, then season skin and flesh with kosher salt and black pepper. Let sit at room temperature for 10–15 minutes while you prepare other components.

Cook salmon

Preheat a grill or heavy skillet (cast-iron) over medium-high heat. If grilling, oil the grates. Place salmon skin-side down and cook 4–5 minutes without moving, until the skin is crisp and the fish releases easily. Flip and cook 2–4 minutes more until medium (internal ~125–130°F / 52–54°C) or cooked through to your liking. For a blackened version, heat skillet until smoking, add a small pat of oil, press salmon into blackening spice (optional) and cook 2–3 minutes per side. Remove salmon and let rest 3–4 minutes, then flake into large chunks or leave whole to slice.

Thai ginger dressing

Combine ingredients: In a small bowl or jar, add grated ginger, minced garlic, rice vinegar, lime juice, soy sauce, honey, toasted sesame oil, and neutral oil. Whisk (or shake in a jar) until combined.

Adjust consistency and seasoning: If too thick or bold, whisk in 1–2 tablespoons water to reach a pourable consistency. Taste and add salt, more honey for sweetness, or red pepper flakes for heat as desired. Refrigerate until ready to use (can be made up to 2 days ahead).

Salad assembly

Prepare greens and vegetables: In a large bowl, combine mixed salad greens, shredded red cabbage, and julienned carrots. Toss gently to mix.

Add fruit and crunch: Scatter sliced strawberries, mandarin orange segments, and toasted sliced almonds over the greens. Keep the crispy wonton strips aside until just before serving to preserve crunch.

Dress the salad: Drizzle about half of the Thai ginger dressing over the salad (reserve remainder for guests or additional dressing). Gently toss to coat everything evenly, taking care not to break delicate fruit or wilt greens.

Plate and top with salmon: Divide the dressed salad between two plates or bowls. Place whole salmon fillets on top of each salad or arrange flaked salmon over the greens in even portions.

Finish and serve: Sprinkle crispy fried wonton strips over each salad, add toasted sliced almonds, scatter cilantro leaves and sliced scallions, and serve with lime wedges on the side. Offer remaining dressing at the table.