Thai Salmon Salad
Ingredients
The salmon and marinade
-
4
oz.
salmon filets
-
3
tablespoons
grapeseed oil
-
1
teaspoon
sesame oil
-
2
teaspoons
white miso paste
-
1
tablespoon
water
-
¼
teaspoon
fresh grated ginger
-
¼
teaspoon
red chili sauce
The cashews
-
½
cup
whole cashews
-
1
tablespoon
maple syrup
-
2
teaspoons
black sesame seeds
The salad
-
1
cup
carrot sticks
-
1
cup
chopped snow peas
-
1
cup
sliced English cucumbers
-
1
large
red bell pepper, diced
-
½
small
red onion, minced
-
¼
cup
chopped cilantro
-
¼
teaspoon
salt
-
8
cups
greens (baby kale, spinach, or arugula)
The salad dressing
-
3
tablespoons
olive oil
-
½
tablespoon
lemon juice
-
⅛
teaspoon
white miso paste
-
¼
teaspoon
fresh grated ginger
-
1.5
teaspoons
maple syrup
Instructions
- Whisk together the marinade ingredients in a small bowl and set aside.
- Blot each salmon filet with paper towels to remove moisture and place them skin-side up in a bowl or on a plate.
- Pour the marinade over the salmon and let it marinate for at least 15 minutes.
- Preheat the oven to 400ºF and spray a baking sheet with nonstick cooking spray.
- Prepare the salad by combining all salad ingredients in a large bowl and toss them together.
- Combine all dressing ingredients in a jar and shake to mix, then drizzle over the salad and toss again.
- Place the marinated salmon filets on one half of the baking sheet skin side down and bake for 10 minutes.
- While the salmon bakes, coat the cashews with maple syrup and sprinkle with sesame seeds.
- After 10 minutes, spread the cashews on the empty half of the baking sheet and bake for an additional 7-10 minutes.
- Let the salmon cool for about 5 minutes, then flake it into chunks.
- Assemble the salad by dividing it into bowls and topping each with salmon and cashews.
Nutrition Facts (estimated)
Servings
4
Calories
569
Total fat
36g
Total carbohydrates
23g
Total protein
38g
Sodium
0mg
Cholesterol
0mg
You might also like