Spicy Asian Salmon Salad
This salmon salad is a flavor explosion! Spicy salmon bites are layered over a creamy sesame Asian cabbage salad. It's simple to make and perfect for a quick meal or meal prep.
Servings: 4 servings
Calories: 553kcal
Ingredients
Salmon Marinade
- 4 salmon filets 4-6 ounces each, cut into 1-inch cubes
- 1/3 cup coconut aminos *see notes to sub soy sauce or tamari
- 3 tablespoons sriracha hot sauce
Asian Creamy Sesame Dressing
- 1/4 cup SunButter No Sugar Added
- 1/4 cup coconut milk
- 1/4 cup rice wine vinegar unseasoned
- 2 tablespoons coconut aminos
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- 1 teaspoon sriracha hot sauce
Asian Cabbage Salad
- 4 cups green cabbage shredded
- 2 cups red cabbage shredded
- 1 carrot shredded or julienne cut
- 1 cucumber sliced thinly
- 1 avocado sliced
- 1/4 cup green onions optional, to garnish
- 1 tablespoons sesame seeds optional, to garnish
Instructions
Salmon Marinade
- Add the cubed salmon into a large container, and cover with coconut aminos and sriracha. Shake well to evenly coat, and allow to marinade for 30 minutes to 1 hour.
Asian Creamy Sesame Dressing
- Add all the dressing ingredients to a jar or a blender. Either shake the jar to combine, or blend until it’s a creamy dressing.
Asian Salmon Salads
- Add the cabbage and carrots to a large bowl, and coat with the dressing. Toss to evenly coat the vegetables.
- Preheat an air fryer to 390º F for 5 minutes. Add the salmon skin-side down and air fry for 7 minutes.Pan Fry Method: Alternatively, heat a large skillet over medium-high heat with 1 tablespoon of olive oil. Add the salmon, and cook 1-2 minutes per side, turning each cube so that each side gets crispy.
- Plate the salads by layering the cabbage salad with the crispy salmon bites. Add avocado and cucumber to the plates. Garnish the top of the salmon with green onions, and sesame seeds.
Video
Notes
No Coconut Aminos? Coconut aminos is a soy-free and gluten-free substitute for soy sauce. It is made from coconut tree sap and is naturally sweet. Because it’s already sweet, it makes a simple salmon glaze!
If you’d like to make this with soy sauce or tamari, use the following recommendations:
- Marinade: Instead of 1/4 cup coconut aminos, use 2 tablespoons soy sauce + 1 tablepoon water + 1 tablespoon honey or maple syrup (or even brown sugar).
- Cabbage Salad Dressing: Instead of 2 tablespoons coconut aminos, use 1 tablespoon soy sauce + 1/2 tablespoon honey or maple syrup.
- Instead of shredding cabbage, buy a premade cole slaw kit.
- The kale and brussels sprouts salad mix from Costco is great here!
- And arugula and baby spinach blend is delicious! Really any greens you have will work here if you’re making this Asian salad on the fly!
- A serving or rice or brown rice.
- Steamed quinoa
- Baked Sweet Potatoes
- Air Fryer Acorn Squash
- Have leftover salmon? Use it! Take leftover baked or grilled salmon, and season it with coconut aminos and sriracha (use less than the marinade calls for).
- Canned Salmon: Use 1 can of salmon per salad, mixed with 1 tablespoon of coconut aminos + 1 teaspoon of sriracha.
Nutrition
Calories: 553kcal | Carbohydrates: 24g | Protein: 41g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Cholesterol: 94mg | Sodium: 708mg | Potassium: 1544mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3398IU | Vitamin C: 70mg | Calcium: 139mg | Iron: 4mg