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Thai Salmon with Thai Corn Salsa

Experience the burst of flavors with tender salmon paired with a zesty Thai corn salsa, perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 1 lb salmon filet or other fish of your choice Fresh salmon preferred, can substitute with trout or grilled chicken.
  • 2-3 cloves garlic, minced Use fresh for best flavor.
  • 2-3 pieces Thai chilies, finely chopped Adjust based on spice preference, can use jalapeños as a substitute.
  • 1 Tbsp chopped palm sugar Can substitute with honey.
  • 3 Tbsp lime juice, freshly squeezed Essential for a zesty punch.
  • 2 Tbsp fish sauce Choose high-quality brands without additives.
For the Salsa
  • 3/4 cup cooked corn kernels About 1 medium ear of corn, grilled enhances sweetness.
  • 1/4 cup long beans, cut into 1/4 inch pieces Snap peas can be used as an alternative.
  • 1/3 cup black beans, canned, drained, and rinsed Great source of protein.
  • 1 piece grapefruit, segmented Can replace with orange for a sweeter flavor.
  • 1/4 cup mint leaves, roughly chopped Adds refreshing aroma.
  • 1/2 cup cilantro leaves, roughly chopped Substitute parsley if not a fan.

Method
 

Make the Dressing
  1. Using a mortar and pestle, pound the minced garlic and chilies into a fine paste.
  2. Add palm sugar and continue to pound until mostly dissolved.
  3. Stir in the lime juice and fish sauce, ensuring the sugar is fully dissolved. Set aside.
Prepare the Salsa
  1. In a mixing bowl, combine cooked corn, black beans, and long beans. Gently toss to mix and set aside.
Cook the Fish
  1. Heat a non-stick skillet over medium-high heat.
  2. Season the salmon fillet with salt and pan-sear for about 3-4 minutes on each side until desired doneness.
  3. As the fish nears completion, finish preparing the salsa by adding grapefruit segments, mint, cilantro, and the dressing to the corn and bean mixture. Toss to mix, and your salsa is ready.
To Serve
  1. Place the salmon on a plate and top generously with the colorful salsa.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Prep the salsa a few hours before serving to allow the flavors to meld.