Asian Salad with Salmon, Ginger, and Lime Dressing

• Produce

  • 2 Avocados
  • 2 tbsp Candied ginger
  • 2 Carrots
  • 1/2 cup Cilantro, loosely packed leaves
  • 1 1/2 cups Cucumber cucumber
  • 8 cups Greens, mixed

• Condiments

  • 1/4 tsp Dijon mustard
  • 1 tsp Lime juice
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1/2 tbsp Brown sugar
  • 1 Salt and pepper

• Oils & Vinegars

  • 4 tbsp Olive oil
  • 2 tbsp Rice vinegar

• Other

  • 4 X 5oz salmon filets

Found on sweetpeasandsaffron.com

Description

Ingredients

• 4x 5oz salmon filets
• 2 tablespoons soy sauce (I use reduced sodium)
• 2 tablespoons olive oil
• salt and pepper
• 2 tablespoons olive oil
• 2 tablespoons rice vinegar
• 1 teaspoon lime juice
• ¼ teaspoon dijon mustard
• ½ tablespoon brown sugar
• 8 cups mixed greens
• 2 carrots, shredded (or spiralized)
• 1.5 cups cucumber cucumber, cut into matchsticks (or spiralized)
• ½ cup cilantro leaves, loosely packed
• 2 tablespoons candied ginger, finely chopped
• 2 avocados, sliced

Directions

• Pre-heat oven to 425°F.
• Place salmon in a large baking dish. Drizzle with the olive oil and soy sauce. Sprinkle with salt and pepper.
• Bake for 12 or so minutes, until fillets are cooked through.
• Shake together all vinaigrette ingredients.
• Divide the salad ingredients amongst 4 large bowls. Top with salmon, and drizzle with the vinaigrette.
• Serve immediately.

Nutrition