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salmon salad

Thai Salmon Salad Recipe

Our veggie-packed Thai Salmon Salad is made with miso paste, fresh ginger, tons of veggies, and the most amazing sesame maple roasted cashews.

Prep: 20 minutesCook: 20 minutesTotal: 40 minutes
Fat 36 Carbs 23 Protein 38
Yield 4-6 1x

Ingredients

Salmon

  • 4 4-oz. salmon filets
  • 3 tablespoons grapeseed oil (or any other neutral oil)
  • 1 teaspoon sesame oil
  • 2 teaspoons white miso paste
  • 1 tablespoon water
  • 1/4 teaspoon fresh grated ginger
  • 1/4 teaspoon red chili sauce

Cashews

  • 1/2 cup whole cashews
  • 1 tablespoon maple syrup
  • 2 teaspoons black sesame seeds (or white)

 Salad

  • 1 cup carrot sticks
  • 1 cup chopped snow peas
  • 1 cup sliced English cucumbers
  • 1 large red bell pepper, diced
  • 1/2 small red onion, minced
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon salt
  • 8 cups greens (baby kale, spinach, arugula, etc.)

Salad Dressing

  • 3 tablespoons olive oil
  • 1/2 tablespoon lemon juice
  • 1/8 teaspoon white miso paste
  • 1/4 teaspoon fresh grated ginger
  • 1.5 teaspoons maple syrup

Instructions

  1. Begin by whisking together all of the ingredients for the salmon marinade in a small bowl. Set aside.
  2. Next, remove the moisture from each salmon filet by blotting each side of the salmon with paper towel. Then, place the salmon in a bowl or on a plate skin-side up.
  3. Pour the marinade over the salmon filets and let the salmon marinate for at least 15 minutes.*
  4. While salmon is marinating, preheat the oven to 400ºF and spray a baking sheet with nonstick cooking spray.
  5. Then, prepare the salad and dressing. Place all salad ingredients into a large bowl. Toss ingredients together and set aside. Place all of the ingredients for the dressing into a jar and shake to comebine. Then drizzle the salad with dressing and toss. Set aside.**
  6. Once the salmon has marinated, place salmon filets onto one half of a greased baking sheet skin side down and bake for 10 minutes.
  7. While the salmon is baking, prepare the cashews. Place cashews in a small bowl and drizzle them with maple syrup. Stir the cashews and the maple syrup together until the cashews are coated. Sprinkle with sesame seeds and toss again. Set aside.
  8. Next, remove the baking sheet from the oven after 10 minutes and spread the cashews out on the empty half of the baking sheet and bake for an additional 7-10 minutes.
  9. Remove baking sheet from the oven and let salmon cool for about 5 minutes. Then flake the salmon into chunks with two forks.
  10. To assemble the salad, evenly distribute the salad into four separate bowls and top each salad with salmon and cashews. Enjoy!

Tips & Notes

  • *The longer you marinate the salmon, the more flavorful it will be.
  • **If you are meal prepping this recipe, wait to add the greens and dressing until immediately before serving.

Nutrition Facts

Serving Size: 1/4 Calories: 569 Sugar: 11 Fat: 36 Carbohydrates: 23 Fiber: 5 Protein: 38
Author: Linley RichterCategory: SaladMethod: OvenCuisine: Thai

Keywords: salmon salad

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