Name: Duke's Seafood Tacomas Summer Thai Coconut Salmon And Prawn Salad Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 cups romaine lettuce; 3 cups wild mixed salad greens (spring mix); 1 cup pickled red cabbage (drained); 1 cup cashews, toasted; 4 pieces green onions, thinly sliced (white & green parts separated); 1 cup cucumber, thinly sliced; 1 cup ripe mango, julienned (optional); 16 oz salmon fillet, skinless, cut into 4 oz portions; 8 pieces large prawns (shrimp), peeled and deveined; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 2 tbs neutral oil (canola or grapeseed) for cooking; 1.25 cups fresh lime juice; 3 tbs fish sauce; 2 tbs light brown sugar or palm sugar, packed; 2 pieces Thai red chilies, finely minced (or 1 tsp red pepper flakes); 2 pieces garlic cloves, minced; 0.25 cups fresh cilantro, finely chopped; 1 tsp grated fresh ginger; 1 tsp sesame oil; 3 tbs neutral oil (mild olive oil or canola) for emulsion; 1 tsp optional: lime zest; 2 tbs optional: water to thin; 4 pieces lime wedges; 2 tbs extra chopped cilantro; 0 to taste fine sea salt (to taste); 2 tbs crispy shallots or fried garlic (optional)

Method

Salad

Prepare greens and produce

Wash and thoroughly dry romaine and mixed greens; tear romaine into bite-sized pieces. Place romaine and mixed greens into a large salad bowl. Add drained pickled red cabbage, sliced cucumber, julienned mango (if using) and reserve 3 tablespoons of sliced green onion for garnish; add the rest to the salad bowl. Toss gently to combine and set aside in the refrigerator while you finish other components.

Toast cashews: place cashews in a dry skillet over medium heat and toast, stirring frequently, until lightly golden and fragrant, about 4–6 minutes. Transfer to a plate to cool so they stay crisp.

Seafood

Season seafood

Pat salmon fillets and prawns dry with paper towel. Sprinkle salmon and prawns evenly with kosher salt and black pepper on both sides.

Cook salmon

Heat 1 tablespoon neutral oil in a large nonstick or stainless-steel skillet over medium-high heat until shimmering. Add salmon pieces, presentation-side down (if there is a side), and cook without moving for 3–4 minutes until a golden crust forms. Flip and cook another 2–3 minutes, or until salmon reaches medium doneness (internal temperature ~125–130°F / 52–55°C) or your preferred doneness. Remove salmon to a plate and tent loosely with foil to keep warm.

Cook prawns

Add remaining 1 tablespoon neutral oil to the same skillet and reduce heat to medium. Add prawns in a single layer and cook 1.5–2 minutes per side, until opaque and just cooked through. Remove prawns and let rest briefly. If you like, deglaze pan with a splash (1 tablespoon) of dressing or lime juice for extra flavor and spoon over seafood.

Thai Chili-Lime Dressing

Make dressing

In a medium bowl, whisk together fresh lime juice, fish sauce, and packed brown sugar until sugar dissolves. Add minced Thai chilies (or red pepper flakes), minced garlic, grated ginger, chopped cilantro, sesame oil, and lime zest if using. While whisking vigorously, slowly stream in the 3 tablespoons neutral oil to emulsify the dressing. If dressing is too intense, add up to 2 tablespoons water to reach desired balance. Taste and adjust: add 1/2 teaspoon more sugar if too tart, or a splash more fish sauce if it needs saltiness.

Assembly & finishing

Dress the salad

Pour about two-thirds of the dressing over the prepared greens and gently toss to coat evenly. Reserve the rest of the dressing to dress seafood and for guests to add more if desired.

Add seafood

Arrange warm salmon portions and prawns on top of the dressed salad. Spoon any resting juices or a little reserved dressing over the seafood for extra flavor.

Garnish and serve

Scatter toasted cashews, reserved sliced green onions, and extra chopped cilantro over the salad. Add optional crispy shallots or fried garlic for crunch. Serve immediately with lime wedges and remaining dressing on the side. Adjust final seasoning with fine sea salt to taste.