Crispy Salmon Salad
User Reviews
4.3
Crispy Salmon Salad
Description
The recipe features salmon cubes coated in a marinade of coconut aminos, toasted sesame oil, rice vinegar, and garlic, then pan-fried in avocado oil until crisp. This cooking method highlights both the salmon's tenderness inside and a crunchy exterior.
The salad combines thinly sliced green and purple cabbage, chopped baby spinach, grated carrot, sliced red bell pepper, and chopped green onions for a varied and fresh vegetable mix. Roasted cashews and optional sliced almonds add nutty crunch, while dried cranberries contribute a tart, chewy contrast.
The peanut dressing made from avocado oil, toasted sesame oil, peanut butter, coconut aminos, rice vinegar, maple syrup, garlic, and fresh ginger brings rich flavors and a subtle sweetness. Mixing the dressing thoroughly coats the salad and salmon, uniting the components.
Variations for greens include substituting spring mix or romaine depending on preference. The dressing can also be made using other nut or seed butters. This salad is suitable as a main dish offering a balance of protein, healthy fats, and fresh vegetables.
Ingredients
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 garlic minced, large cloves
- 2 tsp sesame oil toasted
- salt 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 carrot grated
- 1 red bell pepper cut into matchsticks
- 5 green onions chopped
- 1 cup cashew roasted
- 1/2 cup almonds optional, sliced
- ½ cup dried cranberries
Peanut Salad Dressing:
- ¼ cup avocado oil or olive oil
- 1 Tbsp sesame oil toasted
- 3 Tbsp peanut butter
- 3 Tbsp coconut aminos or soy sauce
- ¼ cup rice vinegar
- 2 Tbsp pure maple syrup
- 1 garlic peeled, small clove
- 2 tsp ginger peeled and grated, fresh
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
- Use fresh chopped greens such as baby spinach, spring mix, or romaine lettuce based on preference.
- The peanut dressing can be made with almond, tahini, cashew, or sunflower seed butter as alternatives.
- Pat salmon dry before cooking to enhance crispiness and reduce splatter.
- Salmon skin can be left on for added texture or removed according to taste.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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