Asian-Style Grilled Salmon Salad

  • Prep Time 10 min
  • Total Time 20 min
  • Serves: 4

Ingredients

  • 2 tbsp rice or white wine vinegar 30 mL
  • 1 tbsp reduced sodium soy sauce 15 mL
  • 1 tbsp brown sugar 15 mL
  • 1 tbsp grated fresh ginger (or more, to taste) 15 mL
  • 1 small clove garlic, minced
  • 2 tbsp vegetable oil 30 mL
  • 4 fresh salmon fillets (5 oz/150 g each)
  • 1/2 pkg mixed baby greens 156 g
  • 1 cup sugar snap peas 250 mL
  • 1 cup shredded or julienned carrots 250 mL

Directions

  • Step 1

    Whisk together vinegar, soy sauce, brown sugar, ginger and garlic; slowly whisk in oil. Divide dressing, reserving half.

  • Step 2

    Preheat grill to medium-high and brush or rub with a little vegetable oil. Brush fillet evenly with dressing. Grill on first side for 3 to 4 minutes. Turn, brush with more dressings , and grill 3 to 4 minutes longer or until salmon flakes easily with a fork but is still coral-coloured in the centre.

  • Step 3

    Break fish into large chunks and toss with greens, sliced peas and carrot. Drizzle with reserved dressing and mix to coat. Divide evenly among 4 plates and serve.

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Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe)
  • Calories 300
  • Fat 16 g
  • Saturated Fat 2.5 g
  • Carbs 10 g
  • Protein 29 g
  • Cholesterol 75 mg
  • Fibre 2 g
  • Sodium 320 mg