Orange Glazed Salmon Salad
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A bright citrusy salmon topped salad. So much flavor in this deliciously healthy main dish salad.
Course Salads
Cuisine Asian-inspired
Keyword dressinade, orange, salad, salmon
Prep Time 25 minutes mins
Cook Time 12 minutes mins
Total Time 37 minutes mins
Servings 4 servings
Calories 236
Author Laurie McNamara
FOR THE SALMON:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon dark brown sugar
- 1/2 orange juice and zest
- 1 pound skinless salmon fillets cut into 4 equal pieces
- olive oil spray for pan
FOR THE SALAD:
- 5 ounces mixed salad greens
- 1/2 cup sliced purple cabbage
- 1/2 cup shredded carrot
- 1 teaspoon toasted 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, rotate the pan 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 and divide the salad on to a large plates.
Place a piece of still warm salmon in the center. Drizzle with a little bit of the reserved 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.
Serving: 1g | Calories: 236kcal | Carbohydrates: 9g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 474mg | Potassium: 752mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3282IU | Vitamin C: 24mg | Calcium: 44mg | Iron: 2mg