Spicy Asian Salmon Salad

• Seafood

  • 1 1/2 lbs Salmon filet, center cut

• Produce

  • 1/2 packed cup Basil, fresh leaves
  • 3/4 cup Carrots
  • 3/4 cup Edamame
  • 1/2 English cucumber
  • 2 Garlic cloves
  • 1/4 packed cup Mint, fresh leaves
  • 1 Red bell pepper, small
  • 4 Scallions

• Condiments

  • 2 tbsp Honey
  • 2 tbsp Sriracha sauce
  • 1/2 cup Tamari, low-sodium

• Oils & Vinegars

  • 1/4 cup Rice vinegar, unseasoned
  • 1 1/3 tbsp Sesame oil, toasted

• Other

  • 5 ounces (1 clamshell baby Romaine or mesclun

Found on domesticate-me.com

Ingredients

• 1½ pounds center cut salmon filet (preferably wild), skin removed
• 5 ounces (1 clamshell) baby Romaine or mesclun
• 1 small red bell pepper, thinly sliced
• ¾ cup shaved or julienned carrots
• ½ English cucumber, peeled, halved lengthwise, seeds removed, then sliced crosswise into half moons
• ¾ cup shelled edamame (If using frozen edamame, thaw it according to the package directions.)
• ½ packed cup fresh basil leaves, roughly torn (Literally tear the leaves into smaller pieces using your hands.)
• ¼ packed cup fresh mint leaves, finely chopped
• ½ cup low-sodium tamari (or low-sodium soy sauce)
• 2 tablespoons sriracha sauce
• 1 tablespoon plus 1 teaspoon toasted sesame oil
• 2 tablespoons honey
• ¼ cup unseasoned rice vinegar
• 4 scallions, thinly sliced
• 2 garlic cloves, grated or finely minced

Directions

• In a medium mixing bowl, whisk all the ingredients for the dressing.
• Pat the salmon dry and slice it crosswise into 3 or 4 filets (depending on hunger levels/how many salads you plan to make). Place the filets in a large Ziploc bag and pour in 1/3 cup of the dressing. Gently squish the filets around to make sure each is well coated, then seal the bag, removing as much air as humanly possible. Refrigerate for 25-30 minutes.
• Meanwhile, add all the ingredients for the salad to a large mixing bowl and toss to combine.
• Pre-heat the broiler on high. Line a baking sheet with aluminum foil and spray with cooking spray.
• Remove the salmon filets from the marinade and place them on the prepared baking sheet skinned side down. (Discard the marinade.) Broil for 8-10 minutes until the salmon is browned on top and flakes easily with a fork. (If you prefer your salmon medium-well or well done, feel free to broil for an extra minute or 2!)
• Add half of the remaining dressing to the salad and toss to coat. Divide the salad amongst plates and top each with a salmon filet. Serve with the remaining dressing to drizzle over the fish.