Spicy Asian Salmon Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1½ pounds center cut salmon filet preferably wild, skin removed
5 ounces 1 clamshell baby Romaine or mesclun
1 small red bell pepper thinly sliced
¾ cup shaved or julienned carrots
½ English cucumber peeled, halved lengthwise, sliced crosswise into half moons
¾ cup shelled edamame
½ packed cup fresh basil leaves roughly torn
¼ packed cup fresh mint leaves finely chopped
For the Dressing:
½ cup low-sodium tamari or low-sodium soy sauce
2 tablespoons sriracha sauce
1 tablespoon plus 1 teaspoon toasted sesame oil
2 tablespoons honey
¼ cup unseasoned rice vinegar
4 scallions thinly sliced
2 garlic cloves grated or finely minced
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Directions: |
Directions:In a medium mixing bowl, whisk all the ingredients for the dressing.
Pat the salmon dry and slice it crosswise into 3 or 4 filets (depending on hunger levels/how many salads you plan to make). Place the filets in a large Ziploc bag and pour in 1/3 cup of the dressing. Gently squish the filets around to make sure each is well coated, then seal the bag, removing as much air as humanly possible. Refrigerate for 25-30 minutes.
Meanwhile, add all the ingredients for the salad to a large mixing bowl and toss to combine.
Pre-heat the broiler on high. Line a baking sheet with aluminum foil and spray with cooking spray.
Remove the salmon filets from the marinade and place them on the prepared baking sheet skinned side down. (Discard the marinade.) Broil for 8-10 minutes until the salmon is browned on top and flakes easily with a fork. (If you prefer your salmon medium-well or well done, feel free to broil for an extra minute or 2!)
Add half of the remaining dressing to the salad and toss to coat. Divide the salad amongst plates and top each with a salmon filet. Serve with the remaining dressing to drizzle over the fish. |
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Number Of
Servings: |
Number Of
Servings:4 |
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