Fish & Seafood
Honey Ginger/Pepper Salmon Salad
DRESSING
1 shallot, minced
3 garlic cloves, minced
2 tbsp. Honey Ginger OR Habanero Honey Balsamic Vinegar
1 tsp. grated ginger
1 tbsp. honey
1 tbsp. Toasted Sesame Oil
1 tsp. Sriracha sauce
1 tbsp. Coconut White Balsamic Vinegar
¼ cup Premium Extra Virgin Olive Oil
Pinch of Salt & Pepper
SALAD
Romaine lettuce (chopped)
3-4 green onions (chopped)
1 tbsp. black sesame seeds
3 peeled mandarin oranges
1 package of coleslaw mix
Slivered almonds for serving
SALMON
1 lb. salmon. cut into 4 portions
Pinch of salt
3 tbps. Sriracha sauce
2 tbsps. Honey Ginger or Habanero Honey Balsamic
2 tbsps. Toasted Sesame Oil
Preheat oven to 425ºF and line a baking sheet with parchment.
Mix all dressing ingredients in a mason jar, shake and refrigerate while preparing other ingredients.
Mix all salad ingredients (excluding green onion, almonds and sesame seeds which will be used for garnish) in a large bowl and set aside.
For the salmon, combine Sriracha sauce and honey. Brush onto salmon fillets and sprinkle with salt and pepper. Place the fillets in the oven and bake until cooked (approximately 10 minutes depending on the size of fillets).
Mix salad with dressing and divide between 4 plates. Top each salad with salmon and garnish with green onions, sesame seeds and almonds.
Products Used
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Toasted Sesame Oil
Price range: $20.00 through $30.00Price range: $20.00 through $30.00Select options This product has multiple variants. The options may be chosen on the product page
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Coconut White Balsamic
Price range: $19.00 through $42.00Price range: $19.00 through $42.00Select options This product has multiple variants. The options may be chosen on the product page
