Chinese Salmon Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
A fresh and flavorful salad made with pan-seared salmon, crunchy vegetables, and a tangy Asian-inspired dressing.
Ella x
Ingredients
- 400salmon fillets
- 200mixed greens
- 150red cabbage(shredded)
- 100carrots(peeled and grated)
- 100cucumber(sliced)
- 50red onion(thinly sliced)
- 20toasted sesame seeds
- 20chopped fresh cilantro
- 60soy sauce(whisked with honey and rice vinegar)
- 30ginger juice
- 60rice vinegar
- 20sesame oil
- 1salt
- 1black pepper
Instructions
- 1
Preheat the oven to 200°C (400°F).
Tip: Use a thermometer to ensure accuracy.
- 2
Line a baking sheet with parchment paper and place the salmon fillets on it.
Tip: Make sure the salmon is skin side down.
- 3
Bake the salmon in the preheated oven for 12-15 minutes or until cooked through.
Tip: Use a fork to check for doneness.
- 4
In a large bowl, whisk together the soy sauce, ginger juice, rice vinegar, sesame oil, salt, and black pepper.
Tip: Adjust the seasoning to taste.
- 5
In a separate bowl, combine the mixed greens, shredded red cabbage, grated carrots, sliced cucumber, and thinly sliced red onion.
Tip: Massage the vegetables with your hands to release the juices.
- 6
To assemble the salad, place the cooked salmon on top of the vegetable mixture.
Tip: Sprinkle the toasted sesame seeds and chopped cilantro over the salmon.
- 7
Drizzle the Asian-inspired dressing over the salad and toss to combine.
Tip: Adjust the dressing to your liking.
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