Asian Salad With Salmon Recipe

Name: Asian Salad With Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 -8 ounce) salmon fillets, skinless; coarse salt; ground pepper; ¼ cup rice vinegar; 3 tablespoons toasted sesame oil; 2 tablespoons honey; 12 head napa cabbage, shredded, about 4 cups; 1 head red cabbage, shredded, about 4 cups; 2 large carrots, shredded; ¼ cup sweet onion, finely chopped; ½ cup toasted almond, sliced or chopped; ½ cup dried apricot, coarsely chopped

Servings: persons

2 (6 -8 ounce) salmon fillets, skinless
coarse salt
ground pepper
¼ cup rice vinegar
3 tablespoons toasted sesame oil
2 tablespoons honey
12 head napa cabbage, shredded, about 4 cups
1 head red cabbage, shredded, about 4 cups
2 large carrots, shredded
¼ cup sweet onion, finely chopped
½ cup toasted almond, sliced or chopped
½ cup dried apricot, coarsely chopped

1
Heat broiler.
2
Place salmon on a rimmed baking sheet; season generously with salt and pepper.
3
Broil until fish is just cooked through, 8 to 10 minutes.
4
When cool enough to handle, cut into large chunks.
5
In a large bowl, whisk together vinegar, oil and honey; season with salt and pepper.
6
Set aside 2 T dressing.
7
To remaining dressing, add Napa and red cabbage, carrots, onion, nuts and fruit; toss.
8
Divide among 4 salad plates; top with salmon.
9
Drizzle reserved dressing over salmon.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (6 -8 ounce) salmon fillets, skinless, coarse salt, ground pepper, ¼ cup rice vinegar, and more.

Yes, Asian Salad With Salmon falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asian Salad With Salmon

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