Apple and Smoked Salmon Salad

1 Review
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Yield
8 servings (serving size: 1/2 cup)
December 2001
RECIPE BY Cooking Light

This salad combines Thai flavorings with apples and kumquats. The recipe is adapted from one of our favorite Thai cookbooks, Cracking the Coconut by Su-Mei Yu.

Ingredients

  • Dressing:
  • 1/4 cup granulated sugar
  • 1/4 cup Thai fish sauce
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon kosher or sea salt
  • 1/2 cup fresh lime juice
  • Salad:
  • 3 cups thinly sliced Granny Smith apple (about 3/4 pound)
  • 1/2 cup thinly sliced shallots
  • 1/2 cup thinly sliced kumquats or 1 cup pomegranate seeds
  • 1 teaspoon minced serrano chile
  • 4 ounces thinly sliced smoked salmon, cut into 1/4-inch-wide strips

Nutritional Information

  • Calories 100
  • Caloriesfromfat 7%
  • Fat 0.8g
  • Satfat 0.2g
  • Monofat 0.3g
  • Polyfat 0.2g
  • Protein 3.6g
  • Carbohydrate 21.2g
  • Fiber 1.4g
  • Cholesterol 3mg
  • Iron 0.4mg
  • Sodium 868mg
  • Calcium 18mg

How to Make It

Step 1

To prepare the dressing, combine first 4 ingredients in a small saucepan. Bring to a boil; cook 1 minute or until sugars dissolve. Cool; stir in lime juice.

Step 2

To prepare salad, combine apple and remaining ingredients in a medium bowl. Drizzle dressing over salad; toss gently to coat.

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Ratings & Reviews

tigger82happy's Review

tigger82happy
November 01, 2009
Tasty salad with a nice balance of flavors and textures. For those not familiar with it, nam pla (aka Thai fish sauce) can have a strong odor when you cook with it; just make sure you have the vent fan turned on above the stove. By adding the sugar and lime juice, the resulting dressing doesn't have nearly the overpowering flavor indicated in the prior reviews. We also didn't pour all the dressing on. Instead, just drizzle while you toss the salad and stop once everything has a nice coating. We used the pomegranate, but will probably try the kumquat next time.