Thai Salmon Salad Recipe

Prep the greens and toppings

Rinse and dry the Napa cabbage and arugula. Thinly slice the Napa cabbage crosswise to make about 3 cups. Place Napa cabbage and arugula in a large bowl. Add julienned carrot, sliced scallions, diced pineapple, and most of the chopped peanuts (reserve a tablespoon for garnish). Toss gently and set aside in the refrigerator while you finish other components.

Season the salmon

Pat the salmon fillets dry with paper towels. Rub both sides lightly with 1 tablespoon neutral oil, then season with 1 teaspoon salt and 1/2 teaspoon black pepper evenly. Let rest at room temperature for 10 minutes (or refrigerate briefly if prepping ahead).

Grill or pan-sear the salmon

Preheat a grill or heavy skillet (cast iron) over medium-high heat. Oil the grate or skillet lightly. Place salmon skin-side down and cook without moving for 4-5 minutes until the skin is crisp and the fish is opaque about 1/3 of the way up the side. Flip carefully and cook 2-3 minutes more for medium (internal temp ~125-130°F / 52-55°C) or longer to desired doneness. Total cook time depends on thickness (approx. 6-8 minutes). Remove from heat and let rest 3 minutes, then flake into large pieces.

Crisp chow mein topping

Just before serving, crush the dry chow mein noodles lightly in a bowl or bag. Keep them crisp and add on top of the assembled salad for crunch.

Make the chimichurri: In a small food processor or blender, combine 1/2 cup cilantro, 1/4 cup basil, 2 tablespoons mint, 1 shallot, 1 garlic clove, 1 tablespoon rice wine vinegar, 1 teaspoon soy sauce, 1 teaspoon sesame oil, 3 tablespoons neutral oil, 1/2 teaspoon red chili or red chili flakes, 1 tablespoon lime juice, 1/2 teaspoon sugar or honey, and 1/4 teaspoon salt. Pulse until herbs are finely chopped but still have texture — you want a loose, sauce-like chimichurri. Taste and adjust salt, acid, or heat as needed. Transfer to a small bowl.

Whisk the vinaigrette: In a small bowl, whisk together 1 teaspoon white miso, 1 teaspoon low-sodium soy sauce, 2 tablespoons rice wine vinegar, 1 tablespoon lime juice, 1 teaspoon honey, 3 tablespoons neutral oil, 1/2 teaspoon grated ginger, 1/2 teaspoon minced garlic, and 1/4 teaspoon black pepper until emulsified. Taste and adjust for sweetness, salt, or acidity. Set aside.

Dress the salad: Drizzle about two-thirds of the soy-miso vinaigrette over the bowl with Napa cabbage, arugula, carrot, scallions, and pineapple. Toss gently until everything is evenly coated. If you prefer a lighter coating, start with less vinaigrette and add more to taste.

Plate and top with salmon: Divide the dressed salad between two plates or one large platter. Arrange the flaked grilled salmon pieces on top of the greens.

Finish with chimichurri and crunch: Spoon the Asian chimichurri over the salmon and salad in a few small dollops or a light drizzle (use remaining chimichurri as a dipping sauce, if desired). Sprinkle crushed chow mein noodles and the remaining chopped peanuts over the salad for crunch. Scatter reserved cilantro leaves and additional scallion if desired. Serve with lime wedges on the side for extra brightness.

Serve promptly: Serve immediately so the crunchy toppings remain crisp. Leftover vinaigrette and chimichurri can be refrigerated separately for up to 3 days.