Melt-in-your-mouth salmon is the foundation for this Thai-inspired entrée for two. Mint, cilantro, and basil lend delicate yet dynamic flavor to balance the rich fish; cucumbers, watermelon radish, fried shallots, and roasted peanuts bring intrigue and crunch. This recipe is featured in the cookbook Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com)

Martha Stewart Living, March 2022

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Credit: Linda Pugliese

Recipe Summary

Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Cut 1/2 orange and 1/2 lime into thin slices and put in a 9-inch square baking dish, a small rimmed baking sheet, or a heatproof skillet. Place salmon on top and sprinkle with salt and chiles. Pour all but 2 tablespoons of reserved shallot oil over salmon. Bake until salmon is opaque throughout, about 25 minutes. Remove from oil and, once cool enough to touch, break into bite-size pieces.

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  • Use a mandoline to thinly slice watermelon radish; set in a bowl of ice water until slices are extra-crunchy. Slice cucumbers and put in a large bowl.

  • Into a small bowl or measuring cup, juice remaining 1/2 orange and 1/2 lime; add rice vinegar, fish sauce, and remaining 2 tablespoons shallot oil. Taste for seasoning.

  • Drain and pat dry radish; add to bowl with cucumbers. Add flaked salmon and herbs, drizzle with just a few tablespoons of dressing (being careful not to overdress), and toss. Serve the rest of dressing on the side to preserve crunchiness of ingredients. Put on serving plates or a platter and top with frizzled shallots, peanuts, and rice cereal.

Cook's Notes

Excerpted from the new book Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com), by Jess Damuck, published by Abrams. Text © 2022 by Jess Damuck. Photography by Linda Pugliese. 

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