Ingredients for Spicy Salmon Salad
- Boneless Salmon Fillets
- Powdered Ginger
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- Dark Soy Sauce
- 1 tablespoon sesame oil
- 1 tablespoon hot sauce
- Mixed Baby Greens
- 1 pint cherry tomatoes
- Peanuts
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Orange Juice
- 1 teaspoon Dijon mustard
- Salt
- Cracked Pepper
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How to Make Spicy Salmon Salad
- Preheat oven to 375°F (190°C).
- Cut 1 lb salmon fillet into 8 equal strips.
- Pat salmon strips dry with paper towels and place them in a large glass baking dish.
- In a small bowl, whisk together 1 tablespoon grated fresh ginger, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper, ¼ cup soy sauce, 1 tablespoon hot sauce, and 1 tablespoon sesame oil.
- Brush the marinade evenly over both sides of each salmon strip.
- Cover the baking dish with plastic wrap and refrigerate for at least 30 minutes (longer is better!).
- While the salmon marinates, prepare the salad: Halve 1 pint cherry tomatoes and combine them in a large bowl with 5 cups mixed salad greens.
- In a jar, whisk together ¼ cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, salt, and pepper to taste. Shake well.
- Remove salmon from refrigerator; discard plastic wrap. Cover baking dish with aluminum foil.
- Bake for 20-30 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Drizzle a small amount of vinaigrette over the salad and toss gently to coat. Set aside remaining dressing.
- Divide the salad among four plates. Top each serving with two salmon strips.
- Drizzle with a little extra vinaigrette before serving.
- Serve immediately with an 8 or 12-grain baguette and a crisp Pinot Grigio (optional).
Nutrition Information (Approximate per serving)
Sodium
69 g
Sugar
13g
Fat
34g
Carbs
2g
