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Monday, September 01 2014
Asian Salmon Salad Recipe
  • 4    6 - 8 ounces   salmon fillets or steaks, cut 1 inch thick
  • 1    tablespoon   garlic-flavored oil or olive oil
  • 1    teaspoon   fennel seed, crushed
  • 1    head  Bibb lettuce, separated into leaves
  • 1      medium tomato, cut into thin wedges
  • 1    cup   enoki mushrooms (2 ounces)
  • 1    pound   fresh asparagus spears
  • 1      recipe Asian Dressing (see recipe below)
Asian Dressing
  • 1    tablespoon   salad oil
  • 1    tablespoon   rice vinegar
  • 1    tablespoon   soy sauce
  • 1    teaspoon   toasted sesame oil
  • 1/4   teaspoon   sugar
  • 1/4   teaspoon   grated gingerroot or 1/2 teaspoon chopped pickled ginger
Snap off and discard woody bases from asparagus. Rinse fish; pat dry.
Brush asparagus spears and both sides of salmon lightly with oil. Press fennel seed onto both sides of salmon.
Place salmon on the greased rack of an uncovered grill directly over medium coals. Place asparagus on a piece of heavy foil on grill rack next to salmon. Grill for 8 to 12 minutes or until asparagus is tender and the fish begins to flake easily, turning once halfway through.
Meanwhile, line 4 plates with lettuce leaves. Place salmon atop greens. Arrange asparagus, tomato wedges, and enoki mushrooms around salmon. Drizzle with Asian Dressing. Makes 4 servings.
Asian Dressing
Asian Dressing:
In a screw-top jar combine salad oil, rice vinegar, soy sauce, toasted sesame oil, sugar, and grated gingerroot or pickled ginger. Cover and shake well.

nutrition information
Per Serving: cal. (kcal) 255, Fat, total (g) 13, chol. (mg) 31, sat. fat (g) 2, carb. (g) 7, fiber (g) 2, pro. (g) 28, vit. A (RE) 144, vit. C (mg) 27, sodium (mg) 368, calcium (mg) 40, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:34 am   |  Permalink   |  0 Comments  |  Email

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