From Everyday Food. You can leave out the almonds and dried apricots, or substitute other types of nuts and dried fruit, such as cashews or peanuts and mango or pineapple. I haven't tried it yet, but I think scallions would be nice to stand in for the sweet onion, and I would probably add some fresh cilantro.
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- 2 (340.19-453.59 g) salmon fillets, skinless
- coarse salt
- ground pepper
- 59.14 ml rice vinegar
- 44.37 ml toasted sesame oil
- 29.58 ml honey
- 1 head napa cabbage, shredded, about 4 cups
- 1 head red cabbage, shredded, about 4 cups
- 2 large carrots, shredded
- 59.14 ml sweet onion, finely chopped
- 118.29 ml toasted almond, sliced or chopped
- 118.29 ml dried apricot, coarsely chopped
- 1Heat broiler. Place salmon on a rimmed baking sheet; season generously with salt and pepper. Broil until fish is just cooked through, 8 to 10 minutes. When cool enough to handle, cut into large chunks.
- 2In a large bowl, whisk together vinegar, oil and honey; season with salt and pepper. Set aside 2 T dressing.
- 3To remaining dressing, add Napa and red cabbage, carrots, onion, nuts and fruit; toss.
- 4Divide among 4 salad plates; top with salmon. Drizzle reserved dressing over salmon.
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Nutritional Facts for Asian Salad With Salmon
Serving Size: 1 (405 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 445.8
- Calories from Fat 204
- Total Fat 22.7 g
- Saturated Fat 2.7 g
- Cholesterol 43.7 mg
- Sodium 140.3 mg
- Total Carbohydrate 42.0 g
- Dietary Fiber 8.8 g
- Sugars 28.4 g
- Protein 24.6 g
The following items or measurements are not included: