Go Back
Print

CANDIED SALMON SALAD WITH GINGER HONEY DRESSING

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • Dressing
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • 2 teaspoons grated ginger
  • 2 tablespoons honey
  • 1 teaspoon Cholula
  • 1 teaspoon sesame oil
  • 2 tablespoons coconut aminos
  • 3 tablespoons rice wine vinegar or coconut vinegar
  • ¼ cup olive oil
  • Pinch of salt and pepper
  • Salad
  • 1 head of romaine lettuce, chopped
  • 3 mandarin oranges, peeled
  • 1 package of cole slaw mix
  • 2 green onions, chopped
  • ¼ cup sliced almonds
  • 1 tablespoon black sesame seeds
  • 4 Fillets salmon
  • 3 tablespoons sriracha
  • Pinch of Sea salt

Instructions

  • Preheat oven to 425 degrees and line a baking sheet with foil.
  • Place all dressing ingredients in a jar, close and shake well. Refrigerate while you finish the rest of the salad. Then, add your salad in a large serving bowl and set aside. Finally mix together sriracha and honey.
  • Place salmon filets on baking sheet and sprinkle with salt. Use a brush to brush on the sriracha/honey mixture onto all the filets. Place in oven to bake for 8-10 minutes (this will depend on the thickness of your filets) to cook until medium.
  • Make your salad by pouring your dressing onto the salad (whatever amount you prefer) and toss, top with salmon, green onions, sliced almonds and black sesame seeds.