This week I celebrated my birthday (see: over celebrated) so I knew I needed nutritious light lunches to recover from too many ranch waters (tequila+Topo Chico+lime) and queso. I usually crave Mexican style salads, but honestly I needed a very short break from Mexican food. Plus I had all of these ingredients on hand so here is my quick Asian salmon salad. It is full of color, will satisfy you, and takes minimal time to put together.
Note: you'll notice that I don't have a salad dressing recipe because honestly I hate making salad dressings and I'm obsessed with everything Primal Kitchen makes (not sponsored, but they're my fav), but I found this dressing recipe if you want it 100% homemade. Ambitious Kitchen sesame ginger dressing.
1 tbsp coconut aminos or soy sauce
1/2 tsp minced garlic
1/2 tbsp rice vinegar
1/4 tsp ground or fresh ginger
salt & pepper to taste
1 salmon filet- marinaded about 20 minutes, but at least 5 if in a rush
2 cups spring mix
1/4 cup shredded zucchini (squeeze excess water out with cheese cloth or paper towel)
1/4 cup shredded carrot
thinly sliced purple cabbage
thinly sliced red onion
sprinkle (or 3) of sesame seeds
Sesame ginger dressing (I love Primal Kitchen's!)
1) Heat 1 tbsp avocado oil in stainless steel or cast iron skillet to medium. (nonstick doesn't give the crispiness I prefer in the salmon).
2) Toast 1 tsp sesame seeds in oil for roughly 30 seconds.
3) Add salmon. Cook about 3 minutes per side or until internal temp is 145 degrees.
4) Let salmon rest while you toss greens in dressing and top with vegetables and sesame seeds.
5) Top with salmon and lime wedge. Enjoy!
See y'all, I said it was quick! If you want to save even more time prep several salmon filets at once. This salad makes me feel so good so I hope you enjoy it too! If you make it be sure to share it on Instagram and tag me @breadandkaleenthusiast so I can see your creations!