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.