Spicy Candied Salmon Salad with Ginger Honey Dressing

• Gluten free

• Seafood

  • 1 lb Salmon

• Produce

  • 2 Garlic cloves
  • 2 tsp Ginger
  • 2 Green onions
  • 2 Mandarin oranges
  • 1 head Romaine lettuce
  • 1 Shallot

• Condiments

  • 4 tbsp Honey
  • 10 tsp Sriracha

• Baking & Spices

  • 1 tbsp Black sesame seeds
  • 1 package Cole slaw mix
  • 1 pinch Salt
  • 1 pinch Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 3 tbsp Rice wine vinegar or coconut vinegar
  • 1 tsp Sesame oil

• Nuts & Seeds

  • 1 Almonds
  • 2 tbsp Coconut aminos

Found on paleomg.com

Ingredients

• 2 garlic cloves, minced
• 1 shallot, minced
• 2 teaspoons grated ginger
• 2 tablespoons honey
• 1 teaspoon sriracha
• 1 teaspoon sesame oil
• 2 tablespoons coconut aminos
• 3 tablespoons rice wine vinegar or coconut vinegar
• ¼ cup olive oil
• pinch of salt and pepper
• head of romaine lettuce, chopped
• 2-3 mandarin oranges, peeled
• 1 package of cole slaw mix (carrots, red cabbage, green cabbage)
• 2-3 green onions, chopped
• sliced almonds
• 1 tablespoon black sesame seeds
• 1 pound salmon, cut into 4 filets
• pinch of salt
• 3 tablespoons sriracha
• 2 tablespoons honey

Directions

• Preheat oven to 425 degrees. Line a baking sheet with foil.
• Place all ingredients for the dressing in a jar, close and shake well. Place in the fridge while you finish the rest of the salad.
• Add all ingredients for the salad in a large serving bowl then set aside.
• Lastly, mix together sriracha and honey. Place salmon filets on baking sheet and sprinkle with salt. Then use a brush to brush on the sriracha/honey mixture onto all the filets. Place in oven to bake for 8-10 minutes (this will depend on the thickness of your filets) to cook until medium.
• To make salad: pour dressing onto salad (whatever amount you prefer) and toss, top with salmon, green onions, sliced almonds and black sesame seeds. Easy as that!