Crispy Salmon Salad

Name: Crispy Salmon Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 to 4 people
Ingredients: 1 Tbsp avocado oil; 1 lb salmon; 3 Tbsp coconut aminos or soy sauce; 2 Tbsp rice vinegar; 4 large cloves garlic; 2 tsp toasted sesame oil; sea salt to taste; 4 cups green cabbage; 3 cups purple cabbage; 2 cups baby spinach; 2 cups grated carrot; 1 red bell pepper; 5 green onions; 1 cup roasted cashews; 1/2 cup sliced almonds; ½ cup dried cranberries; ¼ cup avocado oil or olive oil; 1 Tbsp toasted sesame oil; 3 Tbsp peanut butter**; 3 Tbsp coconut aminos or soy sauce; ¼ cup rice vinegar; 2 Tbsp pure maple syrup; 1 small clove garlic; 2 tsp fresh ginger

User Reviews

4.3

81 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
2 to 4 people
Calories
700 kcal
Course
Salad
Cuisine
American

Crispy Salmon Salad

Tyler Espinosa

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A large and in charge, fresh and healthy entree salad recipe! This Crispy Salmon Salad features all sorts of goodies for amazing texture, flavor, and nutrients! It's guaranteed to be one of your favorite summer salads!

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Ingredients

Servings

Crispy Salmon:

1 Tbsp avocado oil
1 lb salmon chopped into bite-sized cubes
3 Tbsp coconut aminos or soy sauce
2 Tbsp rice vinegar
4 large cloves garlic minced
2 tsp toasted sesame oil
sea salt to taste

For The Salad:

4 cups green cabbage thinly sliced
3 cups purple cabbage thinly sliced
2 cups baby spinach chopped*
2 cups grated carrot
1 red bell pepper cut into matchsticks
5 green onions chopped
1 cup roasted cashews
1/2 cup sliced almonds optional
½ cup dried cranberries

Peanut Salad Dressing:

¼ cup avocado oil or olive oil
1 Tbsp toasted sesame oil
3 Tbsp peanut butter**
3 Tbsp coconut aminos or soy sauce
¼ cup rice vinegar
2 Tbsp pure maple syrup
1 small clove garlic peeled
2 tsp fresh ginger peeled and grated

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Instructions

Prepare the Dressing:

Add all of the ingredients for the dressing to a small bowl or measuring cup. Whisk together until a creamy dressing forms.
If you have a small blender such as a Magic Bullet or Nutribullet, you can use it to make the dressing.
Store the dressing in an airtight container in the refrigerator until you’re ready to use it.

Make the Crispy Salmon:

Whisk together the ingredients for the coconut aminos, sesame oil, garlic, and rice vinegar in a small bowl or measuring cup. Set aside until ready to use.
Remove the salmon from its packaging and place it on a cutting board. Pat off any excess moisture with a paper towel.
Chop the salmon into cubes using a sharp knife. If you prefer your salmon skinless, you can cut the skin off and discard it before chopping it. I like leaving the salmon skin on because it adds to the crunchy texture.
Heat the avocado oil in a large nonstick skillet over medium-high heat and allow the skillet to heat up for a few minutes.
Carefully place salmon skin side down on the hot surface of the skillet. Allow the pieces to cook undisturbed for 2 to 4 minutes before flipping them to another side and cooking for an additional 2 to 4 minutes, until two sides are deeply golden brown.
Pour the sauce into the skillet and gently swish it around until all of the salmon is exposed to sauce. Cover the skillet and cook for another 5 to 6 minutes, stirring and flipping occasionally, or until the salmon has cooked through. The FDA considers salmon to be cooked when it reaches an internal temperature of 130 degrees Fahrenheit. If you’d like, use a meat thermometer to spot check the fish by inserting the thermometer into the largest pieces. The exact cook time will vary depending on the sizes of the salmon chunks, their temperature going into the skillet, as well as your desired level of doneness.
Taste the salmon for flavor and add more coconut aminos (or soy sauce), rice vinegar, or a splash of fresh lime juice, and a sprinkle of sea salt to taste.

Assemble the Salad:

Grate or chop the vegetables for the salad. If you have a food processor with the grating attachment, you can use it to grate the cabbage and carrots.
Add all of the salad ingredients (excluding the cooked salmon) to a large mixing bowl. 3. Add in your desired amount of the peanut dressing and toss until everything is coated in the sesame ginger peanut dressing.
Serve salad on large plates or big bowls with the cooked salmon on top. Serve with lemon halves to drizzle fresh lemon juice over the salad if desired.

Notes

*or spring greens, romaine lettuce, or greens of choice
**you can also use almond butter, tahini, cashew butter, or sunflower seed butter

Nutrition Information

Show Details

Serving 1Serving (of 4) Calories 700kcal (35%) Carbohydrates 61g (20%) Protein 37g (74%) Fat 33g (51%) Saturated Fat 6g (30%) Polyunsaturated Fat 8g Cholesterol 57mg (19%) Sodium 1006mg (42%) Fiber 12g (48%) Sugar 36g (72%)

Nutrition Facts

Serving: 2to 4 people

Amount Per Serving

Calories 700 kcal

% Daily Value*

Serving	1Serving (of 4)
Calories	700kcal	35%
Carbohydrates	61g	20%
Protein	37g	74%
Fat	33g	51%
Saturated Fat	6g	30%
Polyunsaturated Fat	8g	47%
Cholesterol	57mg	19%
Sodium	1006mg	42%
Fiber	12g	48%
Sugar	36g	72%