Thai Baby Bok Choy Salad with Salmon

Ingredients

• 2 clovesgarlic, minced
• 2 smallThai bird’s eye chillies, chopped
• 1 teaspoongrated ginger
• 60 ml (¼ cup)grapeseed oil
• 1 tablespoonrice wine vinegar
• 1 tablespoonfish sauce
• 1 teaspoonsesame oil
• 1 teaspoonsoy sauce
• 50 g (¼ cup)cane sugar
• 70 g (½ cup)unsalted roasted peanuts
• ¼ teaspooncayenne pepper
• ¼ teaspoonkosher salt
• 454 g (1 pound)salmon, cut into 4 fillets
• 1 tablespoonextra-virgin olive oil
• to tastekosher salt
• to tastefreshly ground black pepper
• 8 large headsbaby bok choy, sliced
• 2 cupspurple cabbage, thinly sliced
• ¼ cupred onion, thinly sliced
• ¼ cupgreen onion, thinly sliced
• 3 tablespoonscilantro, chopped
• 2 tablespoonsmint, chopped
• 2 tablespoonsThai basil or regular basil, chopped
• 1 teaspoonwhite sesame seeds

Instructions

1. 1

   Mix the dressing

   In a small bowl, whisk the garlic, Thai chillies, ginger, grapeseed oil, rice wine vinegar, fish sauce, sesame oil and soy sauce until emulsified. Set aside. The dressing can be prepared up to 2 days ahead; whisk it again before using.

2. 2

   Candy the peanuts

   Set a medium non-stick frying pan over medium heat. Add the sugar and cook until it starts to melt, about 10 minutes, then stir constantly until fully melted, about 5 minutes more. Add the peanuts and toss to coat, then season with the cayenne and salt. Spread them on a baking tray lined with baking parchment and leave to cool completely before chopping. They can be made up to a week ahead and stored in an airtight container.

3. 3

   Cook the salmon

   Heat a large frying pan over medium-high heat, add the olive oil and let it heat through. Season the salmon with salt and pepper, then place the fillets skin-side down in the pan. Cook until golden brown, about 4 minutes. Turn the fillets skin-side up and cook until just cooked through, about 3 minutes more. Remove from the pan and set aside.

4. 4

   Toss the salad

   Put the bok choy, cabbage, red onion, green onion, cilantro, mint and basil in a large bowl. Toss to combine, add the dressing and toss again.

5. 5

   Assemble the bowls

   Divide the salad among serving bowls. Top each with a handful of candied peanuts, sesame seeds and one salmon fillet.

What is Thai baby bok choy salad?

Bok choy is often cooked, but here the small heads are sliced and served raw for a crisp, fresh salad. The combination of greens, herbs, fish sauce, chilli and lime-free tangy dressing takes inspiration from the lively sweet, savoury and spicy flavours associated with Thai cooking.

This version makes the salad a full meal with seared salmon and crunchy candied peanuts. The variety of textures keeps each bowl interesting, while the dressing brings the vegetables and fish together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 534 calories, 31g protein, 26g carbs, 35g fat.

Salmon and peanuts contribute much of the protein and fat, while the sugar in the candied coating and the vegetables provide carbohydrates. For a more balanced-feeling plate, serve a bowl with steamed rice and keep the salad dressing portion consistent.

Build the dressing

Aromatics: Whisk the garlic, chillies and ginger thoroughly into the oils and sauces so they are distributed throughout the dressing. The chilli brings heat, so its strength will affect how fiery the finished salad tastes.

Emulsion: Keep whisking until the mixture looks evenly combined. If it separates while you prepare the other components, whisk it again just before tossing it with the vegetables.

Handle the candied peanuts carefully

Melting sugar: Let the sugar melt over medium heat, stirring constantly once it begins to liquefy. It can colour quickly, so keep your attention on the pan.

Cooling: Spread the coated peanuts out on the lined tray and allow them to cool fully before chopping. Hot caramel is extremely hot, and the cooled coating is what gives the peanuts their crisp crunch.

Cook the salmon to just done

Skin-side down: Put the fillets into a properly heated pan with the skin against the surface. Leave them to brown for about 4 minutes rather than moving them around.

Doneness: Turn the fish and cook for about 3 minutes more, as directed, until just cooked through. Fillet thickness affects timing, so use the visual cue of cooked-through flesh rather than relying only on the clock.

Keep the vegetables crisp

Slicing: Cut the bok choy and cabbage into manageable, thin pieces so they are easy to eat with the salmon. Thinly sliced onion adds flavour without dominating each bite.

Herbs: Toss in the cilantro, mint and basil shortly before serving to keep their fresh aroma noticeable. Add the dressing after combining the vegetables, then serve promptly.

Plan the timing

Make ahead: The dressing can be prepared up to 2 days in advance, and the candied peanuts can be made up to a week ahead and kept airtight. This leaves the salmon and salad assembly for nearer to mealtime.

Serve: Dress the salad once the salmon is ready, then portion it into bowls and add the fish and toppings. This helps the vegetables retain their crunch.

What to serve with it

The salad has salmon, peanuts and plenty of vegetables, so it can be served as a meal on its own. If you would like a more substantial plate, serve it with steamed rice alongside.

A little extra sliced chilli or fresh herbs can be offered at the table for people who want more heat or fragrance. Keep any extra dressing separate until serving.

Recipe notes & tips

• Prepare the dressing and candied peanuts ahead to make serving quicker.
• Whisk the dressing again immediately before tossing it with the salad.
• Use a lined baking tray to make the cooled candied peanuts easier to lift and chop.
• Let the salmon brown skin-side down before turning it.
• Dress the vegetables shortly before serving to help them stay crisp.

Variations

• More heat: Add extra chopped bird’s eye chilli to the dressing.
• Milder dressing: Use fewer chillies for a gentler level of spice.
• Alternative basil: Use regular basil if Thai basil is unavailable.
• Rice on the side: Serve with steamed rice for a more substantial meal.
• Extra herbs: Increase the fresh mint or cilantro to suit your taste.

Common mistakes to avoid

• Moving the salmon too soon: Leave it skin-side down to brown for about 4 minutes before turning.
• Leaving melting sugar unattended: Stir constantly once it begins to melt and watch it closely.
• Chopping the peanuts while hot: Let the coated peanuts cool completely before chopping.
• Skipping the second whisk: Re-emulsify the dressing just before using if it has separated.
• Dressing the salad too early: Toss the vegetables shortly before serving to preserve their crunch.

How to store

Store leftover salad and salmon in separate airtight containers in the fridge and eat within 2 days; the dressed vegetables will soften over time. Reheat the salmon gently in a pan or microwave, or serve it cold. Keep the candied peanuts airtight at room temperature, separate from the salad.

Frequently asked questions