Asian Salmon Salad
September 6 2020
Fresh salmon is one of my favorite fish...it is healthy (with all those Omega's), it is simple to cook, and it pairs beautifully with all sorts of marinades and flavor profiles. This salad, which begins with a simple combination of butter lettuce, mandarin orange slices and chow mein noodles, gets a pop from two things: the delicious grilled salmon and the honey almonds.
The dressing is light and delicious!
These almonds are insane...you should probably make a double batch as mine disappeared as they were cooling on the sheet pan! The combination of almonds, honey, coarse salt and sesame seeds is what makes them so spectacular.
The salmon gets lightly treated with olive oil, soy sauce, lemon juice and salt & pepper. Grill it for a few minutes each side, and place it over the salad ingredients, and dinner is served!
Asian Salmon Salad
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes Total Time: 40 minutes
1/2 cup rice vinegar
2 tbsp extra-virgin olive oil
1 tbsp light brown sugar
1/2 tsp kosher salt
2 cups whole raw almonds
1 tsp olive oil
3 tbsp honey
1/2 tsp coarse salt
1/4 cup sesame seeds
One 11-ounce can mandarin oranges
2 heads butter or Bibb lettuce, torn into large pieces (about 8 cups)
1 cup canned chow mein noodles
2 pounds salmon fillets
2 tsp extra-virgin olive oil
2 tsp freshly squeezed lemon juice
2 tsp soy sauce
Kosher salt & freshly ground pepper
In a screw-top jar, combine the vinegar, oil, 1 tablespoon water, the brown sugar, and salt. Screw on the lid and shake well.
Preheat the oven to 375°F. Spray a sheet pan with cooking spray.
To make the salad:
In a large bowl, toss the almonds with the olive oil. Add the honey and coarse salt and toss to combine. Spread the almonds evenly on the sheet pan and roast until toasted, about 12 minutes, stirring every 2 to 3 minutes. Remove from the oven and sprinkle with the sesame seeds. Stir to coat. Let stand until cool, 10 minutes, then break any clumps of almonds apart.
Reserving the liquid, drain the mandarins and spread them on a paper towel to absorb excess moisture. Add the reserved liquid to the dressing jar and shake well.
For the salmon:
Preheat a grill to high heat. Place salmon fillets on a tray. Drizzle with olive oil, lemon juice, and soy sauce. Sprinkle with Kosher salt and freshly ground pepper. Grill, turning once, until cooked to desired doneness, 8 minutes total for medium (every grill is different so watch to not over-cook).
In a large bowl, combine the lettuce, mandarins, almonds and chow mein noodles. Toss the salad with 1/4 cup of the dressing. Place the salmon on top of the salad and serve the remaining dressing on the side.
Adapted from Magnolia Table