Asian-Style Grilled Salmon Salad
Prep Time
Serves
Cooking Mode
2 tbsp rice or white wine vinegar
1 tbsp reduced sodium soy sauce
1 tbsp brown sugar
1 tbsp grated fresh ginger (or more, to taste)
1 small clove garlic, minced
2 tbsp vegetable oil
4 fresh salmon fillets (5 oz/150 g each)
½ pkg mixed baby greens
1 cup sugar snap peas
1 cup shredded or julienned carrots
2 tbsp rice or white wine vinegar
1 tbsp reduced sodium soy sauce
1 tbsp brown sugar
1 tbsp grated fresh ginger (or more, to taste)
1 small clove garlic, minced
2 tbsp vegetable oil
4 fresh salmon fillets (5 oz/150 g each)
½ pkg mixed baby greens
1 cup sugar snap peas
1 cup shredded or julienned carrots
Directions
1Whisk together vinegar, soy sauce, brown sugar, ginger and garlic; slowly whisk in oil. Divide dressing, reserving half.
2Preheat 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.
3Break 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.
Disclaimer
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Personal Note
Personal Note
