Tom Yum Salmon & Smashed Cuke Salad

This is the perfect light dinner: tender, tom yum-glazed salmon, slow-roasted with cherry tomatoes and lemon slices, paired with a refreshing smashed cucumber salad. Crisp arugula, sweet and savory dressing, and a sprinkle of crispy shallots make it the ultimate late-summer meal. Join us and make this your new favorite weeknight dish!

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Tom Yum Salmon & Smashed Cuke Salad

Servings: 4

Prep Time: 25 minutes

Cook Time: 25 minutes

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Ingredients

• For the Salmon:
  • 1 side of Bluehouse salmon (about 2–3 pounds), skin on, pin bones removed
  • Salt and pepper to taste
  • 3 tablespoons tom yum paste
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 lemon, sliced
  • 1⁄2 cup cherry tomatoes, halved
  • Fresh cilantro and toasted coconut for garnish (optional)
  • Steamed Jasmine Rice for serving (optional)
• For the Smashed Cuke Salad:
  • 4 Persian cucumbers or 2 large English cucumbers
  • 2 cups fresh arugula
  • 2 tablespoons fish sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 2 cloves garlic, minced
  • 1 jalapeño, very thinly sliced (optional)
  • 1⁄4 cup crispy shallots, or to taste
  • Fresh cilantro or basil leaves, chopped (optional)

Instructions

1. Season the Salmon: Preheat your oven to 300°F (150°C). In a small bowl, mix together the tom yum paste, olive oil, and lemon juice until well combined. Place the side of salmon on a baking sheet lined with parchment paper or aluminum foil. Pat the salmon dry with paper towels and season generously with salt and pepper. Using a pastry brush, brush the tom yum mixture all over the salmon, ensuring it’s evenly coated. Arrange the lemon slices on top of the salmon. This will add extra flavor and moisture during roasting. Arrange the tomatoes around the salmon on the parchment.
2. Roast the Salmon: Place the baking sheet in the preheated oven and slow roast the salmon for 25–30 minutes, or until the salmon is just cooked through and flakes easily with a fork. The internal temperature should reach 135°F (57°C). Let the salmon rest for a couple of minutes before transferring to a serving dish. Garnish with cilantro, toasted coconut, and an extra squeeze of lemon.
3. Make the Smashed Cuke Salad: While the salmon is cooking, wash the cucumbers and pat them dry. Cut off the ends, then use a rolling pin or the flat side of a knife to gently smash the cucumbers until they split open. Tear them into bite-sized pieces and place them in a bowl. Add the arugula to the bowl.
4. Make the Dressing and Toss: In a small bowl, whisk together the fish sauce, lemon juice, sugar, minced garlic, and jalapeño until the sugar dissolves. Pour the dressing over the smashed cucumbers and toss to coat evenly. Top with crispy shallots, and cilantro or basil.

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