Marinated Salmon Apple Salad with Sesame Ginger Vinaigrette
Wild caught salmon is marinated in an easy, simple homemade marinade of garlic, honey, and soy sauce. Broiled to perfection, the salmon is coated with a sweet chili sauce and placed on a bed of fresh, crisp greens with creamy avocado, sweet apples, juicy tomato, and macadamia nuts and drizzled with an easy homemade sesame ginger vinaigrette or store-bought dressing of choice.
Servings: 4 people
Calories: 853kcal
Ingredients
FOR THE MARINADE AND SALMON
- 1 tablespoon olive oil
- ¼ cup soy sauce
- 3 tablespoon honey
- 6 cloves garlic - minced
- 1 lime - juiced
- 2 tablespoon Sriracha
- 4 salmon fillets - approximately 1.5 pounds total
- ½ cup Thai Sweet Chili Sauce
- 2 tablespoon sesame seeds
FOR THE SALMON SALAD
- 8 oz fresh greens
- ½ cup green onions - chopped
- 10 oz cherry tomatoes - halved
- 2 apples sliced
- 1 English cucumber - chopped
- 1 large avocado - sliced
- 2 radish - thinly sliced
- ½ cup Macadamia nuts
- ¼ cup fresh chives - chopped
FOR THE SESAME GINGER VINAIGRETTE
- 2 teaspoon sesame oil
- 3 tablespoon olive oil
- ¼ cup rice wine vinegar
- ½ lime - juiced
- 1-2 tablespoon honey or brown sugar
- 1 tablespoon soy sauce
- 1-2 teaspoon Sriracha
- 1 teaspoon fresh ginger - grated
- 3 cloves garlic - minced
- salt + pepper - to taste
Instructions
FOR THE MARINADE AND SALMON
- In a medium bowl whisk together all the ingredients for the marinade except for the Thai Sweet Chili Sauce and Sesame Seeds.
- Transfer the marinade and the salmon fillets to a large ziplock bag. Press all the air out of the bag and seal tightly. Turn bag over several times to fully coat salmon in the marinade. Allow salmon to marinate for 30 minutes.
- As the salmon marinates, prepare the salad and the vinaigrette (see below)
- When ready to cook, line a large baking sheet with foil and set the oven to broil. Place each salmon fillet on the baking sheet, skin-side-down. RESERVE THE MARINADE.
- Place the baking sheet in the oven and broil for approximately 10 minutes, or until internal temperature reaches 145 degrees with a digital thermometer.
- Meanwhile, add the reserved marinade to a small saucepot over medium-high heat. Add the Thai sweet chili sauce and sesame seeds to the saucepot and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from heat and set aside.
FOR THE SESAME GINGER VINAIGRETTE
- Add all ingredients for the vinaigrette to a jar with a tight-fitting lid and vigorously shake to combine. Season to taste and store in the refrigerator until ready to use.
FOR THE SALAD
- Add all ingredients for the salad to a large salad bowl, or individual salad bowls, and gently toss to combine.
- When ready to serve, top with salmon fillets and the prepared Sesame Ginger Vinaigrette and warm marinade mixed with Thai Sweet Chili Sauce, if desired.
Nutrition
Calories: 853kcal | Carbohydrates: 61g | Protein: 40g | Fat: 49g | Saturated Fat: 6g | Cholesterol: 93mg | Sodium: 1680mg | Potassium: 1308mg | Fiber: 4g | Sugar: 37g | Vitamin A: 725IU | Vitamin C: 37.5mg | Calcium: 131mg | Iron: 4.3mg
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