Sometimes I just need to eat salmon.
Sometimes eating it makes me not feel guilty for the M&M Dairy Queen Blizzard I inhaled after my girls softball game the day before.
I love salmon… my oldest daughter and I are the only ones who do. My youngest dramatically spits it out and my husband calls it SAL-mon. It’s not funny to me… but I fake laugh… so he doesn’t notice that I’m annoyed. Because if he noticed… he’d keep doing it. I use this technique quite often in life’s little awkward situations… like when people tell bad jokes, or when I pretend to listen to a long overdrawn story and get caught not paying attention… and also when some lady at the grocery store is telling me about how she’s related to an extra in the movie Titanic. True story. I can’t make this stuff up… you’d think I wear a t-shirt that reads “come tell me your life’s story”. Because that’s what they do, while I’m standing in the check-out isle… and I can’t escape.
Let’s get back to salmon. Try not to read it as SAL-mon throughout this post, k? Or do it… could be funny!? Good luck!
This is a pound of salmon. If you were serving 4 entree portions, I’d serve 6-8 ounces per person, so you’d need more than a pound. But this was mainly for me and I wanted this to last so I divided this into thirds… so I could eat this for lunch the next few days.
While all that’s going on I get moving on the salad part. I love mixed greens… they are my fav! A little baby spinach, baby romaine and radicchio it’s salad perfection! Some sliced purple cabbage, matchstick carrots, sesame seeds and the reserved glaze. Bingo-bango. But you don’t have to serve it on a bed of lettuce. Rice… noodles… crusty bread… whatever floats your boat!
I was going to add a little red bell pepper, but when I pulled it out of my veggie basket… it looked like this . But any of your favorite veggies would work; mushrooms, pea pods, thinly sliced red onion, sliced red pepper that isn’t wrinkly.
Sprinkle them on top. Then just season with black pepper and a little sea salt, just go easy on the sea salt because soy sauce tends to be a little salty. But you probably already knew that… and you probably mumbled “Thanks captain obvious” … I so would.
What I like most about this salad, is that it’s simple. Because simple is how I roll. No but seriously it’s light, healthy and chock full of antioxidants. On that note; I’m going to eat this salad for breakfast for the rest of my life… because it’s the shizzy.
Orange Glazed Salmon Salad
Yield: 4-6 servings
FOR THE SALMON
3 tablespoons Soy Sauce
1 tablespoon Sesame Oil
1 tablespoon Dark Brown Sugar
Juice and Zest of half an Orange
4 Fresh Skinless Salmon Fillets
Olive Oil for pan
FOR THE SALAD
1 pkg. Mixed Salad Greens
1/2 cup sliced Purple Cabbage
1/2 cup Carrot Matchsticks
Reserved Salmon Marinade
Sesame Seeds, for garnish
In a small dish; whisk together soy sauce, sesame seed oil, dark brown sugar, zest and juice until sugar dissolves. Pour half of the marinade/ glaze over top of the salmon fillets and set remaining glaze aside. Toss the salmon until nicely coated and let marinate for 15-20 minutes on the counter top. Meanwhile preheat the broiler.
Once marinated place the salmon on a lightly oiled and foil lined sheet pan and discard used marinade. Place salmon under the broiler and cook for 4-6 minutes, turn and repeat for another 4-6 minutes or until salmon is fully cooked and flakes.
In a large bowl toss the salad greens with the carrots and cabbage. Plate a portion of salad on to a large plate. Place a piece of still warm salmon in the center. Drizzle with a little bit of the remaining glaze and season with black pepper and sea salt to taste. Garnish with little squeeze of fresh orange juice and a sprinkle of sesame seeds. Serve.