Thai Salmon Salad

10 minutes


  • 1 BigFish Brand™ Frozen Salmon Fillets with Eastern Thai Spices
  • 1/2 Mooli (white radish) peeled
  • 1 salad radish finely sliced
  • 2 salad onions finely sliced
  • 100 g rimmed mange tout peas finely sliced
  • 1/2 fennel bulb shredded
  • 25 g frozen basil
  • 1 lime
  • 50 g cashew nuts chopped and toasted
  • 50 ml groundnut oil
  • 1/2 frozen red chilli finely chopped
  • 1 tsp honey
  • sea salt to season


  • Remove the outer packaging from salmon fillets and pierce a hole in each vacuum pack. Place on a microwavable plate and cook on full power for 4 minutes from frozen. Once cooked, remove the fillets from the packaging and leave to one side to cool.
  • Bring a frying pan to a medium heat, and add chopped cashew nuts. Toast until lightly brown, and put aside.
  • Using a peeler, create ribbons of mooli and place into a large glass bowl. Add the sliced salad onions, radish and mange tout, plus the shredded fennel, toasted cashew nuts, and half a red chilli, finely sliced.
  • Pull the basil leaves from their stalks, roughly tearing the leaves, then chop the stalks and add both to the salad bowl.
  • Make a dressing for the salad by adding the juice and zest of 1 lime, 50 ml ground nut oil, a tsp of honey and pinch of sea salt to a lidded glass jar. Replace the lid tightly then shake to combine the dressing, adding more lime and salt to taste.
  • Once the salmon has cooled, flake with a fork and add to the salad bowl. Drizzle over the homemade dressing and serve.