Cooking with skuna

Grilled Salmon

With thai spicy vegetable salad, rice and aromatic herbs

35 min
Experience the tantalizing fusion of flavors with our Grilled Salmon served alongside a vibrant Thai Spicy Vegetable Salad, fragrant jasmine rice, and aromatic herbs. This intermediate-level recipe promises a culinary adventure in just 35 minutes.


  • 500 g
    jasmine or sticky rice
  • 0.5 cups
    oyster sauce
    0.5 cups
    light soy sauce
  • 20 oz.
    Salmon filet (divided in 4 portions)
    whole bird eye chilies, finely chopped
    0.5 oz.
    fresh mint, destemmed
  • 3 tbsp.
    fish sauce
    3 tbsp.
    rice vinegar
    1 clove
    garlic grated or minced
    whole bird eye chilies, finely chopped
    3 tbsp.
    rice vinegar
    2 tbsp.
  • 1
    1 large
    0.5 small
    peeled daikon
    0.5 oz.
    fresh mint, destemmed
    3 oz.
    Thai basil (sweet basil)
  • 2 tbsp.
    sesame seeds
    3.5 oz.
    0.5 oz.
    7 oz.
    or a pack package of bean spouts

1. Rice

Cook the rice according to the directions on the package.

2. Soy glaze

Mix up oyster sauce, soy sauce and the juice of one lime.

3. Salmon

Brush some oil on the pieces of the salmon and season with salt before you cook them in a grill pan or on a grill on medium high heat. 5-6 minutes on one side before turning it and resting it in the pan.

Use the sauce and glaze the salmon with them after cooking. Garnish with chopped chilies and mint leaves.

4. Dressing

Mix up fish sauce, garlic, chilies, rice vinegar and sugar in a bowl. This is the dressing for the salad set it aside to mix it in last minute.

5. Salad

Peel the cucumber, carrots and daikon and scrape the cucumber from pulp. Slice the vegetables in paper thin slices on a mandolin.

Combine with mint and sweet basil leaves. Mix the salad and the dressing together.

6. Serve

Roast the sesame seeds. Roast and crush peanuts.

Serve everything with rice, more of the soy glaze, sesame seeds, left over herbs and sprouts, peanuts, and lime.