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Thai Salmon with Thai Corn Salsa

A vibrant dish that combines perfectly cooked salmon with a refreshing corn salsa featuring black beans and grapefruit, perfect for summer evenings or impressing guests.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb salmon filet You can also use other fish like tilapia or snapper.
  • 2-3 cloves garlic, minced Fresh garlic makes all the difference.
  • 2-3 pieces Thai chilies, chopped Adjust depending on your spice tolerance.
  • 1 Tbsp palm sugar Or honey if unavailable.
  • 3 Tbsp lime juice Freshly squeezed for the best flavor.
  • 2 Tbsp fish sauce A key ingredient for authentic Thai flavor.
  • 3/4 cup cooked corn kernels About 1 medium ear of corn, fresh off the cob.
  • 1/4 cup long beans, cut into 1/4 inch pieces If unavailable, green beans are a great substitute.
  • 1/3 cup black beans, canned, drained and rinsed Adds protein and texture.
  • 1 piece grapefruit, segmented The sweet-tart flavor elevates the salsa.
  • 1/4 cup mint leaves, roughly chopped Adds freshness.
  • 1/2 cup cilantro leaves, roughly chopped Enhances flavor.

Method
 

Make the Dressing
  1. In a mortar and pestle, pound the garlic cloves and chilies into a fine paste.
  2. Add the palm sugar and continue to pound until it's mostly dissolved.
  3. Incorporate the lime juice and fish sauce, stirring until the sugar is fully dissolved.
Prepare the Salsa
  1. In a mixing bowl, combine the cooked corn, black beans, and cut long beans. Toss gently to combine.
  2. Before cooking the fish, add the grapefruit segments, mint, cilantro, and the dressing. Toss everything together.
Cook the Salmon
  1. Lightly salt the salmon filet on both sides. Heat a pan over medium-high heat with a splash of oil.
  2. Lay the salmon in the pan skin-side down and cook for 3-4 minutes per side until golden brown.
Plating
  1. Spoon the corn salsa generously over the cooked salmon.
  2. Serve with a side of jasmine rice to soak up the delicious flavors.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a pan. Prepare salsa in advance to enhance flavors.