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Thai salmon salad

Thai salmon salad

By Alessia Santoro
20’ Prep time
20’ Cook time
40’ Total time
569 Calories
4 Serving

Summary

Our veggie-packed thai salmon salad made with miso paste, fresh ginger, tons of veggies, and the most amazing sesame maple roasted cashews. talk about all my favorite things in one salad! if you’re all about packing in protein, veggies, and healthy fats all into one meal, then you are going to adore this thai salmon salad.
Alessia Santoro 0 Followers

Step by Step

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Step 1

Begin by whisking together all of the ingredients for the salmon marinade in a small bowl. Set aside.
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Step 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.
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Step 3

Pour the marinade over the salmon filets and let the salmon marinate for at least 15 minutes.*
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Step 4

While salmon is marinating, preheat the oven to 400ºF and spray a baking sheet with nonstick cooking spray.
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Step 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.**
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Step 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.
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Step 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.
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Step 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.
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Step 9

Remove baking sheet from the oven and let salmon cool for about 5 minutes. Then flake the salmon into chunks with two forks.
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Step 10

To assemble the salad, evenly distribute the salad into four separate bowls and top each salad with salmon and cashews. Enjoy!

Tips and Warnings

  • *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.

Ingredient

  • Carrot sticks
    Carrot sticks
  • Sliced english cucumbers
    Sliced english cucumbers
  • Lemon juice
    Lemon juice
    7.39 ml
  • Sesame oil
    Sesame oil
    4.93 ml
  • Maple syrup
    Maple syrup
    14.79 ml
  • Olive oil
    Olive oil
    44.36 ml
  • Salt
    Salt
    1.23 ml
  • Large red bell pepper
    Large red bell pepper
    1
  • Small red onion
    Small red onion
    0.5
  • Black sesame seeds
    Black sesame seeds
    9.86 ml
  • Carrot sticks
    Carrot sticks
    236.59 ml
  • Chopped cilantro
    Chopped cilantro
    59.15 ml
  • Fresh grated ginger
    Fresh grated ginger
    1.23 ml
  • Grapeseed oil
    Grapeseed oil
    44.36 ml
  • Red chili sauce
    Red chili sauce
    1.23 ml
  • Salmon filets
    Salmon filets
    113.4 g
  • Sliced english cucumbers
    Sliced english cucumbers
    236.59 ml
  • Chopped snow peas
    Chopped snow peas
    236.59 ml
  • Greens
    Greens
    1892.71 ml
  • White miso paste
    White miso paste
    9.86 ml
  • Whole cashews
    Whole cashews
    118.29 ml

Nutrition Facts

View nutrition facts
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