Ask Leah - Asian Salmon Salad Recipe

Asian Salmon Salad

Leftover Salmon filet - remove skin and cut into chunks

Ingredients
• 1 cup each of spinach or arugula, shredded cabbage
• 1/2 cup thinly sliced English cucumber
• 1/2 cup thin carrot sticks (we sell them in bags)
• 1/2 cup coarsely chopped or julienned red or yellow peppers
• 1/2 cup coarsely chopped unsalted roasted cashews

Put all vegetables in a bowls, add chunked salmon and drizzle with dressing.

Dressing: 1/4 cup rice vinegar, 1 TBSP sesame oil, 1 clove garlic(minced), pinch of hot pepper flakes, pinch of kosher or sea salt, pinch of pepper. Mix all ingredients together.

Reserve one of the cooked salmon filets for this recipe. Use a fork to flake fish so it is in bite-sized chunks. Make up a dressing with basically the same ingredients as above except no brown sugar. Make up salad with: salad mix, shredded carrots (you can get these in a bag), thinly sliced red and/or yellow pepper, English cucumber (the long skinny one wrapped in saran wrap) - keep skin on and slice really thinly, coarsely shopped roasted (unsalted cashews), fresh basil leaves (several) - cut into thin slivers. Put all ingredients in a large bowl - (except salmon) toss with small amt of dressing. Add salmon last.

Nutritional Info