Asian Salmon Salad proves that low-carb meals can be vibrant and full of flavor! Enjoy sticky honey-soy glazed salmon atop a bed of crisp lettuce, all tossed in a homemade Asian-inspired dressing. Each bite bursts with freshness, flavor, and texture—absolutely delicious!
Ingredients
Seafood
- • 1 lbs Salmon, fresh
Produce
- • 1 cups Carrots
- • 1 tsp Garlic powder
- • 1 tsp Ginger, ground
- • 2 tbsp Green onions
- • 6 cups Lettuce
- • 1 1/2 cups Mandarin oranges, canned
Condiments
- • 2 tbsp Honey
- • 5 tbsp Soy sauce
Baking & Spices
- • 1/2 tsp Salt
- • 1 Sesame seeds
- • 5 tbsp Sugar
Oils & Vinegars
- • 3 tbsp Olive oil
- • 3 tbsp Rice vinegar
- • 1 tbsp Sesame oil
Directions for Asian Salmon Salad
- Prepare the Marinade and Dressing: In a small bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and a dash of sriracha (optional for heat). Reserve half for the salad dressing and use the rest as a marinade.
- Marinate the Salmon: Place the salmon fillets in a shallow dish, pour half of the marinade over them, and let sit for 15-20 minutes to absorb the flavors.
- Cook the Salmon: Heat a nonstick skillet over medium-high heat with a drizzle of oil. Sear the salmon fillets for about 4-5 minutes per side, until caramelized and cooked through. Remove from the skillet and set aside to cool slightly.
- Prepare the Salad Base: In a large bowl, combine your choice of fresh greens, such as romaine or mixed lettuce, along with sliced cucumber, shredded carrots, bell peppers, and chopped cilantro for added flavor.
- Assemble the Salad: Place the salmon on top of the salad base. Drizzle with the reserved dressing, ensuring an even coating over the vegetables and greens.
- Serve: Garnish with sesame seeds, sliced green onions, and a sprinkle of chopped nuts for extra crunch, if desired. Serve immediately, and enjoy each vibrant, flavor-packed bite!
