Grilled Sockeye Salmon with Herby Thai-Inspired Zucchini-Peanut Salad
June 12th, 2023A Summery Sockeye Recipe That’s Full of Fresh Crunch
This recipe for grilled sockeye with an herby Thai-inspired Zucchini-Peanut salad happens to be incredibly easy, turning fresh vegetables into a gorgeous raw salad to serve atop the fish. The combination of crunchy textures and bright flavors in this recipe are lovely and summery. It’s a meal that’s both satiating and light, making it a great dish to enjoy on a hot day.
Fillets of sockeye salmon are grilled simply, then topped with a raw zucchini salad that’s full of herbs and crunch. The salad is inspired by a green papaya salad — a classic Thai offering — but, since green papaya can be tricky to find, I’ve substituted a mix of crunchy vegetables that are in the height of the season. There’s also a handful of peanuts mixed in, but you can substitute cashews instead or forgo the nuts altogether.
About Chef Amanda Elliot:
Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.
Grilled Sockeye with Herby Thai-Inspired Zucchini-Peanut Salad
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
6 minutes
Total time
21 minutes
Yield
4 servings
Ingredients
- 4 (6 oz.) portions sockeye salmon
- ¼ cup lime juice
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon extra-virgin olive oil
- 8 cloves garlic, grated
- Salt and freshly ground black pepper
- 1 large zucchini, julienned
- 1 large cucumber, julienned
- 1 large carrot, julienned
- ½ red onion, julienned
- 1 cup cilantro, chopped
- 1 cup mint, chopped
- 1 cup basil chopped
- 1 cup salted peanuts, chopped
Instructions
1. Prepare a hot grill or grill pan (medium-high heat). Make sure the grates are clean and lightly oiled.
2. In large bowl, combine lime juice, fish sauce, olive oil, brown sugar, and garlic. Whisk to combine, then season to taste. Add in zucchini, cucumber, carrot, and red onion and toss to coat. Fold in herbs and peanuts, then adjust seasoning as needed. Set aside.
3. Meanwhile, pat salmon fillets dry with a clean kitchen towel or paper towel. Season to taste, then lightly brush both sides with oil. Carefully place salmon skin-side down onto grill and cook for about 2 to 3 minutes, or until fillet releases easily from the grates with the help of a fish spatula. Flip and grill remaining side for about 2 to 3 minutes depending on thickness of fillet, or until center of fillet registers at 125F on an instant-read thermometer for medium-rare doneness.
4. Pile the salad on top of each of the fish and serve immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
