As a health and wellness coach, creating nutritious and flavorful recipes is essential. Today, I’m excited to share one of my favorite dishes: Crunchy Thai Salad with Grilled Salmon. This vibrant salad combines fresh ingredients, bold flavors, and a touch of elegance—perfect for corporate cooking demos or any occasion.

Salmon Ingredients

Ingredients:

• 2-4 salmon fillets (about 6 ounces each), skin-on or skinless
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Lemon wedges, for serving
• Chopped fresh herbs (such as parsley or dill), for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Prepare the marinade by combining olive oil, soy sauce, honey, minced garlic, grated ginger, and lemon juice.
3. Marinate the salmon fillets in the mixture for at least 30 minutes.
4. Place the marinated salmon fillets on the prepared baking sheet, leaving space between each fillet. If using skin-on salmon, place the fillets skin-side down.
5. Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact cooking time will depend on the thickness of your salmon fillets.
6. Once the salmon is cooked, remove it from the oven and let it rest for a few minutes before serving. Garnish with fresh herbs and lemon wedges, if desired.

Salad Ingredients

Ingredients:

• 1 cup quinoa (any color)
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 cup shredded red cabbage
• 1 cup thinly sliced red bell pepper
• 1 cup salted cashews
• 1/2 cup chopped scallions (or diced red onion)
• 1/2 cup chopped cilantro (adjust to taste)
• ½ cup water chestnuts

Instructions:

1. Cook the quinoa according to package instructions and let it cool.
2. In a large bowl, combine the shredded carrots, sliced cucumber, shredded red cabbage, red bell pepper, salted cashews, scallions, cilantro, and water chestnuts.
3. Add the cooled quinoa to the bowl and toss everything together.
4. Top the salad with the grilled salmon fillets.
5. Drizzle with additional soy sauce or a Thai-inspired dressing if desired.

Why I Love This Recipe

The Crunchy Thai Salad with Grilled Salmon holds a special place in my heart for several reasons:

1. Nutrient-Packed: This recipe is a powerhouse of nutrients. The combination of salmon, quinoa, and colorful veggies provides essential vitamins, minerals, and healthy fats.
2. Flavor Explosion: The marinade infuses the salmon with a delightful blend of sweet, savory, and tangy flavors. The crunch from cashews and water chestnuts adds texture, making every bite exciting.
3. Versatility: Whether I’m presenting it at a corporate event or enjoying it with family, this salad adapts beautifully. Plus, it’s a hit with clients seeking both taste and health benefits.
4. Elegance Made Easy: The presentation—grilled salmon atop a vibrant salad—is visually appealing. It’s a dish that impresses without requiring hours in the kitchen.

This Crunchy Thai Salad with Grilled Salmon is a delightful blend of textures and flavors. Whether you’re hosting a cooking demo or simply treating yourself, it’s a winner. Bon appétit!