Description
A refreshing and healthy Thai Salmon Salad topped with a flavorful sesame ginger dressing.
Ingredients
Scale
- 2 (6-ounce) salmon fillets
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cups mixed salad greens (such as romaine, spinach, and arugula)
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon sesame seeds
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes or until the salmon flakes easily with a fork.
- While the salmon is baking, prepare the dressing. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and sesame seeds until well combined.
- In a large bowl, combine the mixed salad greens, shredded carrots, cucumber, red bell pepper, cilantro, and green onions.
- Once the salmon is done, let it cool slightly, then flake it into large pieces and add it to the salad.
- Drizzle the sesame ginger dressing over the salad and toss gently to combine. Serve immediately.
Notes
- For a spicier kick, add sliced jalapeños or a dash of sriracha to the dressing.
- Substitute grilled chicken or tofu for the salmon to create a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg