Warm Asian Salmon Salad

00:50:00

I’m not afraid to say it – This is THE BEST Asian salmon salad I’ve ever had! There’s nothing boring about this wholesome, filling and refreshing meal. The flavors are perfectly balanced – sweet, salty, nutty, refreshing, amazing. I feel re-energized just thinking about it!

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Ingredients
- Serves 2 +
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1 tablespoon Vegetable Oil
1/3 cup cooked Shelled Edamame
1/2 cup shredded Fresh Baby Spinach
1 teaspoon Honey
5 tablespoon Soy Sauce
1 tablespoon Oyster Sauce
2 tablespoon Toasted Sesame Oil
1 tablespoon Sesame Seeds
1 1/2 tablespoon Rice Vinegar
1 teaspoon Granulated Sugar
to taste Salt and Pepper
Directions HIDE IMAGES
STEP 1
Whisk Toasted Sesame Oil (2 tablespoon), Sesame Seeds (1 tablespoon), Rice Vinegar (1 1/2 tablespoon), Granulated Sugar (1 teaspoon), Soy Sauce (3 tablespoon) and Salt and Pepper (to taste) for the salad dressing and set aside.
STEP 2
In a bowl, whisk Garlic (1 clove), Fresh Ginger (1 tablespoon), Honey (1 teaspoon), Soy Sauce (2 tablespoon) and Oyster Sauce (1 tablespoon) for the salmon marinade and set aside.
STEP 3
Cut Boneless, Skinless Salmon (0.5 pound) into bite size cubes and add to a sealable sandwich bag or shallow bowl. Pour marinade into the bag, let the air out and seal.
STEP 4
Gently massage the marinade on the salmon cubes to coat them evenly. Refrigerate for at least 30 minutes.
STEP 5
In a pan over medium high heat, add Vegetable Oil (1 tablespoon) and when the oil is hot, add salmon cubes. Pan fry for 4-5 minutes, until salmon is cooked through. Transfer to a plate and set aside.
STEP 6
In a large bowl add Brown Rice (1 1/2 cup), Almonds (1/4 cup), Red Onion (3 tablespoon), Shelled Edamame (1/3 cup) and Fresh Baby Spinach (1/2 cup). Toss and divide among two shallow bowls.
STEP 7
Top with salmon, Mandarin Orange (1/2 cup) and 1-2 tablespoons of salad dressing. Serve.
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