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Asian Glazed Salmon Salad with Maple Ginger Dressing
5 from 10 votes

Asian Glazed Salmon Salad with Maple Ginger Dressing

Asian Glazed Salmon Salad with Maple Ginger Dressing - a healthy, delicious salad. The versatile dressing doubles as part of an Asian glaze for the salmon.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 4
Calories: 317 kcal
Course: Salad
Cuisine: Asian-American Fusion

Ingredients

For the dressing:
  • ¼ cup rice vinegar
  • 3 tablespoons maple syrup
  • 1 garlic finely minced, small clove
  • 1 tablespoon ginger finely minced, fresh
  • 6 tablespoons sunflower oil or other mild-tasting oil
  • 1 teaspoon sesame oil toasted
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper freshly ground
For the glaze:
  • 2 tablespoons dressing
  • 2 tablespoons soy sauce low sodium
  • 2 tablespoons brown sugar packed
  • ½ teaspoon black pepper
  • ½ teaspoon sriracha chili sauce
For the salmon:
  • 2 teaspoons brown sugar
  • 1 teaspoon salt
  • ½ teaspoon corn starch
  • 2 teaspoons vegetable oil
  • 4 4- ounce salmon with or without skin, filets
  • Asian glaze recipe above
For the salad:
  • 6-8 cups arugula
  • 1 cup red grape halved
  • ½ cup golden raisins
  • ½ cup pomegranate arils or seeds
  • 1 pear cored and sliced (leave peel on, large or 2 medium, red or yellow variety

Instructions

For the dressing:
    Cup of Yum
  1. Combine all ingredients in a glass jar with a tight-fitting lid and shake, shake, shake. Set aside.
For the glaze:
  1. Combine all ingredients in a small saucepan and bring to a boil. Reduce to a steady simmer and cook for 3-5 minutes until thickened and syrupy.
For the salmon:
  1. Preheat oven to 300˚F. (150˚C).
  2. Combine the brown sugar, salt, and cornstarch in small bowl. Pat the salmon dry with paper towels and season with a generous sprinkle of freshly ground black pepper. Sprinkle the brown sugar mixture evenly over top of flesh side of salmon, rubbing to distribute. (If you’re using skinless fillets, rub the brown sugar mixture over the top side of the salmon.)
  3. Heat oil in a large, oven-safe nonstick skillet over medium-high heat until hot and just starting to smoke. Place the salmon, seasoned side down, in a skillet and cook until well-browned, about 1-2 minutes. Using tongs, carefully flip the salmon and cook on the opposite side for 1 minute.
  4. Remove the skillet from the heat and spread a teaspoon of glaze evenly over each salmon fillet. Transfer the skillet to the oven and cook 7-10 minutes, until center of thickest part of fillets registers 125 degrees on instant-read thermometer. Keep warm while you prepare the salads.
For the salads:
  1. Divide the arugula between 4 dinner plates. Add the salmon fillets over to one side of plate and drizzle each with another teaspoon or two of the glaze. Scatter salad with grapes, golden raisins and pomegranate arils. Arrange pear slices attractively on one side of salad. Drizzle with dressing and pass extra at the table.

Notes

  •  
  • Salmon technique adapted from America's Test Kitchen

Nutrition Information

Calories 317kcal (16%) Carbohydrates 52g (17%) Protein 14g (28%) Fat 7g (11%) Saturated Fat 2g (10%) Cholesterol 31mg (10%) Sodium 1193mg (50%) Potassium 744mg (16%) Fiber 4g (16%) Sugar 41g (82%) Vitamin A 759IU (15%) Vitamin C 11mg (12%) Calcium 94mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 317

% Daily Value*

Calories 317kcal 16%
Carbohydrates 52g 17%
Protein 14g 28%
Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 31mg 10%
Sodium 1193mg 50%
Potassium 744mg 16%
Fiber 4g 16%
Sugar 41g 82%
Vitamin A 759IU 15%
Vitamin C 11mg 12%
Calcium 94mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.