Coconut Sweet Chilli Salmon Salad

Perfectly flaked salmon with crunchy salad and a sweet chilli sauce – wow guys, this one’s a ripper of a weeknight meal! My handy tip will also help prevent any overcooked fish. Enjoy!


Coconut Sweet Chilli Salmon Salad

10 minutes
10 minutes

2 x 200g (7 oz) skinless salmon fillets 

Marion’s Kitchen Coconut Sweet Chilli  (use my  store locator  to find out where to buy)* 

1 tbsp vegetable oil 

1 cucumber, cut into bite-sized pieces 

4 small Asian red shallots, cut into small wedges 

¼ cup finely sliced spring onion (scallions) 

1 cup mint leaves 

juice of 1 lime 

  • Step 1

    Brush the salmon fillets generously with Coconut Sweet Chilli. Season each fillet with a pinch of salt. 

  • Step 2

    Heat the vegetable oil in a non-stick frying pan over medium-high heat. Cook the salmon fillets for 2-3 minutes each side (brush with a little extra Coconut Sweet Chilli as you cook them. To check for doneness, insert a metal skewer into the thickest part of the salmon from the side of the fillet. Leave for 2 seconds then touch the tip of the skewer to the top of your lip. If the skewer is cold, the salmon is not yet cooked. If it’s warm, the salmon will be medium-rare and if it’s hot, the salmon will be well done. When the salmon is done to your likely, transfer it to a plate. 

  • Step 3

    Place the cucumber, shallots, spring onion and mint leaves in a large bowl. Flake the warm salmon into the bowl. Drizzle with 3 tbsp of Coconut Sweet Chilli and squeeze over the lime juice. Toss until just combined and serve. 

  • Notes

    – You can also use regular sweet chilli here instead.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

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