Yum Pla Salmon Thai Salad - 1 Plated -Banyan Tree Bangkok Cooking Class

I'm so excited to share this recipe that learned while taking the cooking class at the Banyan Tree Bangkok! This recipe looked so intimidating at first, the final plating looks like a dish on a 5-star restaurant plate but it's actually super easy to make.

I am also in love with the master sauce, which is a delicious sauce that can be used on all kinds of Asian salads. I featured salmon in this recipe, but you could easily substitute it tuna, grilled beef or chicken!

Ready? Here we go!

First prep all the ingredients

Tear the leaves off the Thai basil, Coriander, and Mint. You can substitute regular basil for the Thai basil if you can't find it. Here are some photos below of the herbs.

Yum Pla Salmon Thai Salad - Thai Basil -Banyan Tree Bangkok Cooking Class

Thai Basil

Yum Pla Salmon Thai Salad - Mint -Banyan Tree Bangkok Cooking Class

Mint

Yum Pla Salmon Thai Salad - Mint -Banyan Tree Bangkok Cooking Class

Coriander

Break apart the pomelo into bite sized pieces. 

Yum Pla Salmon Thai Salad - Pomelo -Banyan Tree Bangkok Cooking Class

Finely chop the garlic, bird's eye chili, 

Yum Pla Salmon Thai Salad - 1 Greens -Banyan Tree Bangkok Cooking Class

Chopped Coriander Root

Yum Pla Salmon Thai Salad - Bids Eye chili -Banyan Tree Bangkok Cooking Class

Bird's Eye Chili

Cut the Salmon into squares

Heat a pan over medium heat. Add a small amount of vegetable oil, ensuring that the surface is fully coated. Once the oil is hot, place the salmon in the pan and sprinkle with salt and pepper. Allow the salmon to cook for 4 minutes on each side. Put the salmon on the plate and set aside.

Yum Pla Salmon Thai Salad - Salmon Sauteed -Banyan Tree Bangkok Cooking Class

Pour the yum dressing (fish sauce, lime juice, and palm sugar) into a medium-sized bowl. Add the chopped chili, garlic, coriander root, and dried chili flakes. Stir all the ingredients together.

Yum Pla Salmon Thai Salad - Bids Eye chili -Banyan Tree Bangkok Cooking Class


Add the salmon into the mixing bowl, followed by pomelo flakes, mint leaves, basil lime leaves, and coriander leaves for garnishing. Gently toss all the ingredients together, so that the leaves are not bruised. Mix well to combine.

Yum Pla Salmon Thai Salad - Banyan Tree Bangkok Cooking Class 1

Now it's time for plating. This is totally optional but if you want to add some extra flair, you can make these super easy cucumber swirls. 

In the end, they don't even show in my final plating because there were so many other goodies on the plate, but its a nice knife skill to have in your back pocket!

Yum Pla Salmon Thai Salad - Cucumber Slice

To start, finely slice your cucumbers, as finely as possible.

Yum Pla Salmon Thai Salad - Cucumber Roll 1 -Banyan Tree Bangkok Cooking Class

Start rolling it up tightly from one end

Yum Pla Salmon Thai Salad - 1 Cucumber Slice

Once it's all the way rolled up, slice it carefully in half

Yum Pla Salmon Thai Salad - Cucumber Rolls -Banyan Tree Bangkok Cooking Class

Ta dah! You have two delicate rolls to decorate your plate any way that you like. So easy and so elegant!

Yum Pla Salmon Thai Salad - Salmon Plated -Banyan Tree Bangkok Cooking Class

Before serving, add crispy Saffron Cracker squares on top. Garnish with sliced chili strip.

I also got super fancy with it and put in some edible flowers to maximize the presentation! 

Yum Pla Salmon Thai Salad - 2 Plated -Banyan Tree Bangkok Cooking Class

1. Heat a pan over medium heat. Add a small amount of vegetable oil, ensuring that the surface is fully coated. Once the oil is hot, place the salmon in the pan and sprinkle with salt and pepper. Allow the salmon to cook for 4 minutes on each side. Put the salmon on the plate and set aside.

2. Pour the yum dressing (fish sauce, lime juice, and palm sugar) into a medium-sized bowl. Add the chopped chili, garlic, coriander root, and dried chili flakes. Stir all the ingredients together.

3. Add the salmon into the mixing bowl, followed by pomelo flakes, mint leaves, basil lime leaves, and coriander leaves for garnishing. Gently toss all the ingredients together, so that the leaves are not bruised. Mix well to combine.

4. Before serving, add crispy Saffron Cracker squares on top. Garnish with sliced chili strip.

Thai Pomelo Salad

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