Crispy Salmon Salad with Coconut Curry Dressing

I tried this Curried Salmon Salad recipe from Mark’s Daily Apple a few weeks ago, and though I liked the idea of it, I didn’t love the final taste. The cos lettuce had too strong of a taste, and the dressing too weak. I’ve been tinkering with it since then, and today I came up with a variation that was just right. So, I now present to you my first original(-ish) recipe:

Crispy Salmon Salad with Coconut Curry Dressing

Prep Time: 5 min  
Cook time: 10 min 
Total time: 15 min  
Yield: 1 salad bowl



  • 1/2 fillet skinned salmon
  • 1/4 cup almond flour/meal
  • 1 tbsp cooking oil
  • 1/2 avocado
  • 1 cup lamb’s lettuce
  • 1 tbsp slivered almonds


  • 3 tbsp coconut milk
  • 1 tsp fish sauce
  • 1 tsp lime juice
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp cinnamon


  1. Coat the salmon with almond flour. If you want to give it more of a curry taste, sprinkle some cumin and coriander in the almond before coating.
  2. Fry the salmon in a pan with your cooking oil of choice on medium heat. When the coating starts to brown, cut the salmon into multiple pieces while it’s still in the pan. Remove from heat when you’re happy with it.
  3. Toss the lettuce, avocado cubes, and slivered almonds in your bowl. Add the salmon on top.
  4. Combine the dressing ingredients in a bowl - feel free to add more or less of each ingredient as you prefer. Drizzle the dressing over the salad.
  5. Enjoy!
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