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Prep Time
10 mins
Total Time
20 mins


2 tbsp
rice or white wine vinegar
30 mL
1 tbsp
reduced sodium soy sauce
15 mL
1 tbsp
brown sugar
15 mL
1 tbsp
grated fresh ginger (or more, to taste)
15 mL
1 small clove garlic, minced
2 tbsp
vegetable oil
30 mL
fresh salmon fillets (5 oz/150 g each)
1/2 pkg
mixed baby greens
156 g
1 cup
sugar snap peas
250 mL
1 cup
shredded or julienned carrots
250 mL


Step 1

Whisk together vinegar, soy sauce, brown sugar, ginger and garlic; slowly whisk in oil. Divide dressing, reserving half.

Step 2

Preheat grill to medium-high and brush or rub with a little vegetable oil. Brush fillet evenly with dressing. Grill on first side for 3 to 4 minutes. Turn, brush with more dressings , and grill 3 to 4 minutes longer or until salmon flakes easily with a fork but is still coral-coloured in the centre.

Step 3

Break fish into large chunks and toss with greens, sliced peas and carrot. Drizzle with reserved dressing and mix to coat. Divide evenly among 4 plates and serve.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
16 g
Saturated Fat:
2 g
10 g
2 g
75 mg
29 g
320 mg
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