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Maple-Glazed Asian Salmon Salad
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PREP TIME: 15 minutes / TOTAL TIME: 39 minutes / SERVINGS: 4 | |
Salmon | |
2 Tbsp | reduced-sodium soy sauce |
1 Tbsp | maple syrup |
1 tsp | Asian toasted sesame oil |
½ tsp | grated fresh ginger |
4 | skinless salmon fillets, (12 ounces) |
Dressing | |
2 Tbsp | reduced-sodium soy sauce |
1 Tbsp | maple syrup |
1 Tbsp | rice vinegar |
2 tsp | canola oil |
1½ tsp | Asian toasted sesame oil |
1½ tsp | dijon mustard |
1½ tsp | grated fresh ginger |
¼ tsp | chili paste |
Salad | |
8 c | torn romaine lettuce |
1 c | bean sprouts |
1 sm | red bell pepper, sliced into thin strips |
1 c | snow peas, stringed and sliced diagonally into 1" pieces |
1 c | white button mushrooms, thinly sliced |
2 | scallions, thinly sliced |
½ c | chow mein noodles, (optional) |
1. TO MAKE THE SALMON: In a shallow dish, mix the soy sauce, maple syrup, sesame oil, and ginger. Coat a ridged grill pan with olive oil spray and warm over medium-high heat. Turn the salmon in the soy mixture to coat both sides. Grill the salmon, turning once and brushing with remaining soy sauce mixture, about 8 minutes, or until just opaque in the thickest part. Transfer to a plate.
2. TO MAKE THE DRESSING: In a large bowl, whisk together the soy sauce, maple syrup, rice vinegar, canola and sesame oils, mustard, ginger, and chili paste.
3. TO MAKE THE SALAD: Add the romaine, bean sprouts, bell pepper, snow peas, mushrooms, and scallions to the dressing. Toss to coat. Arrange the salad on 4 plates and top each with a piece of salmon. Sprinkle with chow mein noodles, if desired.
NUTRITION (per serving) 321 cal, 22 g pro, 21 g carb, 5 g fiber, 11 g sugars, 7 g fat, 3 g sat fat, 722 mg sodium
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