Asian Salmon Crunch Salad

Servings: 4
Time: 20 minutes

INGREDIENTS:

FOR SALAD: 
4 cups chopped green cabbage
4 cups chopped red cabbage
2 shredded or peeled carrots
1 red bell pepper sliced
1 cup chopped green onion 
¼ cup chopped cilantro 
Chopped peanuts (optional garnish)
Sesame seeds (optional garnish)

FOR DRESSING:
¼ cup soy sauce or coconut aminos
2 tbsp sesame oil
¼ cup white vinegar
¼ cup olive oil
1 tbsp sugar 

FOR SALMON:
1.5 lb salmon cut into cubes
1 tsp ground ginger or 1 tbsp fresh ginger 
1 tbsp minced garlic or 3 cloves
2 tbsp soy sauce or coconut aminos 
1 tbsp lime juice 
Salt & pepper to taste
1 tbsp sesame oil

INSTRUCTIONS:

  1. Chop and prepare produce for the salad. Combine into a large bowl.
  2. Place cubes of salmon into a medium sized bowl and mix with ginger, garlic, soy sauce, lime juice, salt & pepper. 
  3. Heat 1 tbsp sesame oil in a medium pan. Once salmon is fully covered with sauce/spice mixture, place into pan. Cook for 1-2 minutes on each side, totaling about 5-6 minutes - or until fully cooked through. 
  4. While salmon is cooking, combine all ingredients for dressing in a sealable container. 
  5. Dish up salad with salmon and preferred amount of dressing. 
  6. Garnish with sesame seeds and chopped peanuts if you’d like.

TIDBITS:

  • Could swap for chicken if you are a fish hater
  • If you like peanut sauce you could swap the asian sesame dressing for a peanut sauce BUT Josh “hates things that taste like peanuts” so… sad day for me I guess