We are celebrating four years of delicious seafood carry-out lunch with Chef Oya from The Trap!
In the video above, check out some gorgeous, mouth-watering pictures of what they call “deliciously dope seafood!” And then in our kitchen, Chef Oya makes a Sweet Thai Chili Salmon Salad with a Trapbutta Vinaigrette that was even better than it sounds!
She also tells us about her TrapButtah and its expansion into restaurants and local shopping markets.
Salmon Thai Chili Salmon Salad
- 6oz Salmon Filet(skinned)
- 3 cups Mixed Greens Salad mix
- Small Red Onion, Thinly Sliced
- ½ small Carrot Shredded
- 1 Hard Boiled Egg, halved
- ½ cup Apple Cider Vinegar
- ¼ cup honey
- Sweet Thai Chili TrapButtah
- OG Garlic Herb TrapButtah
- Young Bae Signature Seasoning
- Sea Salt/Fresh Cracked Pepper to taste
- Your choice of cooking oil
Start with rinsing and drying your veggies/salad greens. Assemble your salad greens and egg onto your serving dish.
Combine: ACV, OG Garlic Herb TrapButtah, honey and seasonings to a small jar and shake vigorously.
Season Salmon with salt, pepper and young bae seasoning on both sides.
Preheat sauté to Medium/high heat, add cooking oil and place flat side of filet onto hot pan. Cook for a 4-5 minutes on both sides. Add STC TrapButtah to the salmon and let it caramelize on both sides until the internal temperature reaches at least 145F.
Place cooked salmon directly onto salad greens, top with onions and carrots then drizzle your OG Vinaigrette on top and enjoy!