Asian Style Grilled Salmon Salad

4
Easy
Salads

Characteristics

Ethnic cuisine

Nutritional Facts Per Serving

300
Calories
29 g
Protein
10 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

Per 1/4 of the recipe
  • Amount For Serving % Daily Value
  • Calories 300
  • Lipides 16 g
    • Saturated fat  2.5 g
  • Cholesterol 75 mg
  • Sodium  320 mg
  • Carbs 10 g
    • fiber  2 g
  • Protein 29 g

Ingredients

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

Method

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

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