Chinese Salmon Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This Chinese salmon salad has become my go to weeknight dinner because it comes together in less than an hour and tastes like you spent way more effort than you actually did. The salmon is packed with omega 3s that are amazing for your heart and brain, while the fresh vegetables give you tons of crunch and nutrition. What I love most is that everything comes together in one bowl, so cleanup is minimal. The ginger and sesame dressing ties it all together beautifully, creating that restaurant quality flavor right in your own kitchen. It's fresh, it's healthy, and honestly, it makes me feel like I'm treating myself to something special.
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
Detail level
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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