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Thai Salmon with Thai Corn Salsa

A delightful dish featuring succulent salmon topped with a refreshing corn salsa infused with flavors of Thailand, perfect for summer evenings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 1 lb salmon filet Wild-caught preferred for superior flavor
  • 2-3 cloves garlic Freshly minced for best flavor
  • 2-3 pieces Thai chilies Adjust based on spice tolerance
  • 1 Tbsp palm sugar Can substitute with honey
  • 3 Tbsp lime juice Freshly squeezed is best
  • 2 Tbsp fish sauce The umami backbone of the recipe
For the Salsa
  • 3/4 cup cooked corn kernels About 1 medium ear of corn; grill or steam for sweetness
  • 1/4 cup long beans Cut into 1/4 inch pieces; can substitute with green beans
  • 1/3 cup black beans Canned, drained and rinsed for heartiness
  • 1 piece grapefruit Segmented for refreshing citrus pop
  • 1/4 cup mint leaves Roughly chopped for herbal freshness
  • 1/2 cup cilantro leaves Roughly chopped for an aromatic quality

Method
 

Make the Dressing
  1. In a mortar and pestle, pound the garlic and chilies into a fine paste.
  2. Add the palm sugar and pound until it’s mostly dissolved.
  3. Squeeze in the lime juice and add fish sauce. Stir until sugar dissolves completely.
Prepare the Salsa
  1. In a mixing bowl, combine the cooked corn, black beans, and long beans. Toss gently.
Cook the Fish
  1. Season your salmon with a pinch of salt.
  2. Cook your salmon via your preferred method (grilling, broiling, or pan-searing).
  3. If pan-searing, heat olive oil in a skillet over medium-high heat and place salmon skin side down, cooking for 3-4 minutes per side until cooked through.
Finish the Salsa
  1. As the fish nears completion, add grapefruit segments, mint, cilantro, and the dressing to the corn mixture. Toss to combine.
Plate It Up
  1. Spoon the salsa generously over the cooked salmon. Enjoy alone or with jasmine rice.

Notes

If unsure about the fish cooking time, use a fork to check for flakiness. Marinade for extra flavor if time allows, and store leftovers in an airtight container in the fridge for up to 3 days.