Garlic-Ginger glazed Salmon in a Garden

Printable Version


6-8 oz Atlantic salmon fillet, check and remove any bones in the salmon
4-6 TBSP Dr. Foo’s Thai Sweet Garlic & Ginger Sauce (see * Note A)
3-4 TBSP Olive or Coconut oil
½ tsp Sea Salt
½ tsp Freshly ground black pepper
1 tsp Fried garlic oil (optional)

Organic fruit & vegetable garden: cleaned & dried
¼” thick angle cut cucumber slices
½ cup Shredded carrot
6-8 Cherry tomatoes
2 cup Spring Mix
1 cup Arugula
6-8 Green & Red seedless grapes
6-8 Mixed berries
2 wedges of fresh lime or lemon

* Note A: You can replace this sauce with Dr. Foo’s Bali BBQ Sauce or Dr. Foo’s Thai Red Curry Sauce for a little kick of flavor and heat. Enjoy!


1. Pat dry the salmon with paper towel before cooking, sprinkle with little salt and pepper on both sides before cooking
2. Heat oil in a non-stick pan or skillet to hot and pan fry the salmon one side at a time, sprinkle with sea salt and black pepper on each side until salmon turn light golden brown and a little crispy outside. Add 3 TBSP of Dr. Foo’s Thai Sweet Garlic & Ginger Sauce into the pan to coat the salmon
3. Remove salmon from pan to cool down.
4. In a shallow salad bowl or plate, place Spring Mix and Arugula in the center and arrange all cut veggies and fruits around the salad
5. When ready to serve, place the salmon over the salad in the center of the bowl and pour the rest of Dr. Foo’s sauce on the salmon
6. Sprinkle the fried garlic oil (optional) over the salmon
7. Squeeze fresh lime or lemon over the salmon and around the salad and serve immediately