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.
