Yields: 3 -4 servings (depending on hunger levels)
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
For the Dressing:
- 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
Instructions
- 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.