Roasted sweet chili salmon tops arugula, snap peas, avocado, and fresh herbs. A lime and sweet chili dressing ties the warm fish and crisp vegetables together.
One sauce, two jobs
The sweet chili sauce glazes the fish and forms the base of the dressing. Keep the dressing bowl and utensils away from raw salmon, and use a thermometer to check the fish instead of relying on its color.
Build a balanced platter
Dry the blanched snap peas well so they do not water down the dressing. Dress the arugula lightly, layer on the salmon and avocado, and pass the remaining dressing at the table.
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Sweet Chili Salmon Salad with Avocado
Roasted sweet chili salmon tops arugula, snap peas, avocado, and fresh herbs. A lime and sweet chili dressing ties the warm fish and crisp vegetables together.
Ingredients
- 1 Lb Salmon fillet skin on
- 5 Tbsp Sweet chili sauce divided
¼ Cup Canola oil, Plus 1 Tbsp, divided- 1 Tsp Kosher salt divided
- ½ Cup Shallot thinly sliced (from a large shallot)
- 2 Tbsp Lime juice fresh, from 2 limes; divided
- 6 Oz Sugar snap peas fresh, strings removed ( 2 cups)
- 1 5 oz Baby arugula (in container)
- 2 Avocado thinly sliced
- 3 Radishes sliced
- 1 Cup chopped fresh mint and/or cilantro loosely packed
- ¼ Cup Sunflower seeds salted, roasted
- Freshly ground black pepper, for serving
Instructions
- Heat the oven to 350°F. Put the salmon skin-side down on a parchment-lined baking sheet. Mix 3 tablespoons sweet chili sauce with 1 tablespoon of the oil, spread over the salmon, and sprinkle with ¼ teaspoon salt.
- Bake for about 16–20 minutes, depending on thickness, until the thickest part reaches 145°F. Let stand briefly, then flake the fish into large pieces, leaving the skin behind.
- While the fish cooks, toss the shallot with 1 tablespoon lime juice and ⅛ teaspoon salt in a small bowl. Blanch the snap peas in boiling water for 1 minute, drain, rinse under cold water, and dry well. Split them lengthwise.
- Whisk the remaining 2 tablespoons sweet chili sauce, ¼ cup oil, 1 tablespoon lime juice, and ½ teaspoon salt. Toss the arugula with about half the dressing and the final ⅛ teaspoon salt.
- Arrange the salmon, snap peas, sliced avocado, radishes, and drained shallot over the arugula. Scatter over the herbs, sunflower seeds, and black pepper. Serve promptly with the remaining dressing alongside.
Notes
Makes 4 main-course servings. Cook by internal temperature rather than color alone. Keep the dressing and greens separate if preparing ahead; slice the avocado and assemble just before serving. Contains fish; check the sweet chili sauce label for additional allergens. Refrigerate leftovers in a covered container within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3 days. Reheat cooked leftovers to 165°F. Adapted from Jenna Helwig’s Sweet Chili Salmon Salad at Real Simple.
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