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in cook





















| Fat | 8g | 12% |
| Saturated | 2g | 9% |
| Carbs | 6g | 2% |
| Fiber | 1g | 6% |
| Sugars | 2g | 0% |
| Protein | 12g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 266mg | 11% |
| Calcium | 26mg | 3% |
| Magnesium | 26mg | 6% |
| Potassium | 343mg | 10% |
| Iron | 1mg | 4% |
| Zinc | 0mg | 2% |
| Vitamin A | 289IU | 6% |
| Vitamin C | 35mg | 58% |
| Thiamin (B1) | 0mg | 9% |
| Riboflavin (B2) | 0mg | 7% |
| Niacin (B3) | 5mg | 26% |
| Vitamin B6 | 0mg | 23% |
| Folic Acid (B9) | 24µg | 6% |
| Vitamin B12 | 2µg | 31% |
| Vitamin E | 2mg | 11% |
| Vitamin K | 11µg | 14% |
| Fatty acids, total monounsaturated | 2g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |

The refreshing, cooling effect of cucumber is pretty much blown right out of the water with some serious firepower from none other than dried Thai bird's-eye chile peppers (also known as just Thai chile peppers, to avoid confusion). So, if you like to sweat while noshing on some tortilla chips, this is the ticket.
See all salmon recipes.
Combine all ingredients in a bowl and mix well. Refrigerate for at least 30 minutes or overnight, time permitting.